For this recipe, you will need all purpose flour, skim milk, eggs, non-stick spray, fresh mushrooms, carrots, green onions, skim milk, cornstarch, dry sherry, shredded cheddar cheese, frozen chopped spinach, and cooked chicken breast.
To prep for this recipe, you will need to slice your mushrooms and green onions and then shred the carrots. You can use chicken breasts, although I like to use the precooked chicken strips. Either way, it should be finely chopped.
To make the crepes, mix 3/4 cup of all purpose flour, 1 cup of skim milk, one beaten egg, and a dash of salt. Once that is blended well, preheat a 6-inch skillet sprayed with non-stick spray over medium heat. Once it is hot, remove it from the heat. Pour in two tablespoons of your batter then lift and tilt the skillet to spread it thin. Return the skillet to the heat and let it cook until brown on one side. To remove the crepe, turn the skillet over a paper towel. Continue until all crepes are done – this recipe should make about 12.
In a saucepan, combine 2 cups of the sliced mushrooms, 1/2 cup of shredded carrots, 1/2 cup of green onions, and 1/2 cup of water. Heat the vegetables to boiling then reduce the heat. Cover and allow them to simmer for 5 minutes. In a bowl, combine 3/4 cup of skim milk, 2 tablespoons of cornstarch, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. After stirring that well, slowly add that mixture to the vegetables. Cook until that thickens and then add 2 tablespoons of dry sherry and 1 cup of shredded cheddar cheese. Stir until the cheese melts.
Preheat the oven to 375 degrees. For the crepe filling, mix the 10 ounce package of frozen chopped spinach (make sure it is well drained), 2 cups of cooked chicken, and one cup of the cheese sauce. Spoon about 1/4 cup of the filing into the side of your crepe that is not browned. Roll it up and place it seam down in a rectangular cooking dish. Once all the crepes are all filled and rolled, pour the remaining sauce over them. Cover that with aluminum foil and cook them for about 25 minutes or until hot. Remove the foil and sprinkle 1 cup of shredded cheddar cheese on top of the crepes. Place back in the over uncovered for five more minutes.