Creamy Chicken-Filled Crepes

By Bailey1_

Before cooking, chill the crepe batter for a minimum of 30 minutes. The chilling sets the batter, resulting in light textured crepes. Do not boil or sour cream will curdle.

Ingredients

• 1-1/4 cups skim milk
• 3/4 cup all-purpose flour
• 2 large eggs
• 1 Tablespoon canola oil
• 2 skinless chicken breast (4 oz each)
• 1 cup sliced mushrooms
• 1 can (18 1/2 oz) mushroom soup
• 1/2 cup nonfat sour cream
• 1/4 cup chopped green onion

Preparation

Step 1

In a medium bowl, whisk together milk, flour, eggs, and oil. Mix well. Cover with Plastic wrap and chill for 30 minutes.
Spray and 8-inch nonstick skillet with vegetable cooking spray. Place skillet over medium heat until hot. Pour 1/4 cup batter into pan, quickly tilting pan so batter covers bottom. Cook until crepe bottom is golden, about 1 minute. Turn crepe; cook for 1 minute longer.
Spray a large skillet with vegetable cooking spray. Add chicken; coo over medium heat, stirring, for about 5 minutes Add mushrooms; cook for 2 minutes. Add soup, sour cream, and green onions. Cook, stirring, until thickened slightly about 2 minutes.
Place crepes on serving plates. Spoon chicken filling onto half of each crepe. Fold crepes over filling to cover. Serve immediately.