Chicken and Stuffing Crepes in Creamy Cheesy Sauce Recipe

Posted by
Rate It!
Chicken and Stuffing Crepes in Creamy Cheesy Sauce
Add your photo!
Ingredients
11
Count
Nutrition
4854
Calories
Total time
95
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Saute onion until very soft. Measure water for stuffing plus 1 - 2 Tbs extra water into a saucepan and bring to boil, adding butter or whatever the stuffing package says. Remove from heat. Add onion, chicken and stuffing crumbs. Stir very well. Let stand 5 minutes. Spread out on sheet pan or cookie sheet in a thin layer and place in freezer 10 -15 minutes until thoroughly and completely cooled.
  2. Mix crepes ingredients well. Batter should be smooth. Strain through fine mesh strainer if necessary. Use a skillet with a 6” diameter at the base. Rim diameter may be larger. Measure at the base, on the inside. Preheat skillet over medium heat. Spray with cooking spray like Pam and wipe generously with vegetable oil using a paper towel. Skillet should be lubricated but not full of oil. Add about 1/4 to 1/3 cup batter to heated skillet. Rotate skillet to distribute batter over entire bottom. Remove crepe from pan when edges are quite dry and batter is thoroughly set in the center. Batter will change from shiny to more matte as it cooks. Cook until whole crepe is matte. Also, pinholes will cover the entire surface of a fully cooked crepe. Bottom of crepe should not be browned. Cool crepes on paper towels. It’s OK to layer them with paper towels in between. Spray skillet with cooking spray every 2 or 3 crepes. Wipe with vegetable oil after every crepe. Thoroughly remove anything that sticks to the skillet.
  3. Place about 1/4 cup stuffing into each crepe and roll up. Roll should be 1/2 to 3/4 inch in diameter. Trim unfilled ends of rolls, if desired. Yield should be about 26 rolls.
  4. Stir sauce ingredients together over medium-low heat. Do not let it get too hot. Needs to be just warm, not hot for assembly.
  5. Skim coat bottom of 2 13 x 9 baking dishes with sauce. Arrange rolls in single layer in each dish. Pour remaining sauce over rolls, dividing sauce equally between the two dishes. Cover with foil. Spray inside surface of foil with cooking spray.
  6. Bake at 350 for 50 to 60 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4853.79 Kcal (20322 kJ)
Calories from fat 2419.88 Kcal
% Daily Value*
Total Fat 268.88g 414%
Cholesterol 863.72mg 288%
Sodium 15385.35mg 641%
Potassium 3390.04mg 72%
Total Carbs 422.51g 141%
Sugars 66.06g 264%
Dietary Fiber 31.47g 126%
Protein 190.37g 381%
Vitamin C 7.7mg 13%
Iron 26.8mg 149%
Calcium 2857.9mg 286%
Amount Per 100 g
Calories 161.34 Kcal (675 kJ)
Calories from fat 80.44 Kcal
% Daily Value*
Total Fat 8.94g 414%
Cholesterol 28.71mg 288%
Sodium 511.42mg 641%
Potassium 112.69mg 72%
Total Carbs 14.04g 141%
Sugars 2.2g 264%
Dietary Fiber 1.05g 126%
Protein 6.33g 381%
Vitamin C 0.3mg 13%
Iron 0.9mg 149%
Calcium 95mg 286%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 118.7
    Points
  • 130
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top