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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 x shallot chopped fine
- 1 x zucchini quartered lengthwise and thinly sliced
- 6 ounce button mushrooms sliced
- 6 x seeded diced plum tomatoes seeded, diced (or possibly 1 (14-ounce) can diced tomatoes)
- 1 c. artichoke hearts marinated in water quartered
- 3/4 c. dry white wine
- 1 c. low-salt low-fat chicken broth
- 3 c. cooked chicken
- 1 Tbsp. finely-minced fresh oregano (or possibly 1 tspn dry oregano)
- 1 Tbsp. finely-minced fresh thyme (or possibly 1 tspn dry thyme) Salt to taste Freshly-grnd black pepper to taste
- 1 c. flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 c. lowfat milk
- 3 x Large eggs
- 1/3 c. water
- 3 Tbsp. melted butter cooled
- 1 Tbsp. minced fresh thyme (or possibly 1/2 tspn dry thyme)
- 1/2 Tbsp. butter
- 4 ounce shredded Gruyere or possibly Swiss cheese
- 1/2 c. lowfat sour cream or possibly creme fraiche
Direcciones
- For the Filling: Heat the oil in a 12-inch skillet over medium-low heat. Add in the shallot and cook till soft, 3 to 4 min. Add in the zucchini and cook till softened, about 4 min. Add in the mushrooms, tomatoes and artichoke hearts and cook till the mushrooms are slightly brown, about 5 min. Add in the wine, broth, chicken, oregano and thyme and bring to a boil, then turn down to a simmer. Add in salt and pepper to taste, and cook, covered, for 20 min.
- For the Crepes: In a blender or possibly food processor, combine the flour, salt and sugar. Combine the lowfat milk, Large eggs, water and melted butter slowly, adding to the processor while the machine is running. Add in the minced thyme and process till smooth.
- Heat a crepe pan on medium-low heat and add in the 1/2 Tbsp. butter. When the bubbles form and the butter is starting to turn brown, add in the batter, using a 1/4-c. measure. Swirl the pan around so the batter will be the same thickness all over. Cook on medium-low heat 1 minute.
- When the edges start to turn a light brown, use a small spatula and flip over. Cook another 30 seconds and place on a plate. Continue making crepes with the remaining batter. Place a piece of wax paper or possibly parchment paper between each so they won't stick together and will be easier to assemble.
- When you are ready to assemble the crepes, heat the broiler. Stir the lowfat sour cream or possibly creme fraiche into the chicken filling. Keep the heat on low; you don't want it to boil. Place 1 crepe on an ovenproof platter and fill with 1 c. filling. Roll up and sprinkle with a small amount of Gruyere or possibly Swiss cheese.
- Fill and roll the rest of the crepes and place them in the oven so the cheese melts and turns a light brown, 1 to 3 min. Serve 1 to 2 per plate. A hearty eater can eat 2 or possibly 3.
- This recipe yields 4 to 6 servings.
- NOTES :0
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 6 servings | |
| Calories 571 | |
| Calories from Fat 327 | 57% |
| Total Fat 36.78g | 46% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 456mg | 19% |
| Potassium 635mg | 18% |
| Total Carbs 25.42g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.89g | 4% |
| Protein 29.79g | 48% |
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