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Chicken Crepes















Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


8 each crepes
2 cups chicken
cooked, diced
8 ounces mushrooms
2 tablespoon butter
2 tablespoon onions
2 tablespoon all-purpose flour
1 cup cream
½ cup, walnuts
2 tablespoon Parmesan cheese


Melt the butter and add the onions. Cook until transparent.

Add the sliced mushrooms and cook.

Add the cubed broth along with the flour and stir 2 minutes.

Stir in the cream and milk vigorously not to form lumps. Season with the pepper.

Add the chicken, walnuts and tarragon and stir to combine.

You should have a very thick sauce.

Cook 2 minutes stirring.

Check salt.

Place 1 to 2 tablespoon chicken filling in the center of each crepe.

Place crepes, seam side down, in a buttered baking dish .

Pour the rest of the cream on top. Sprinkle the cheese.

Bake until bubbly


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 21269% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 82mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 27g
Vitamin A 6% Vitamin C 1%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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