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- PREPARE CREPE SAUCE: In saucepan, heat 2 Tbsp. butter; blend in 2 Tbsp. flour. Cook over low heat, stirring till bubbly. Remove from heat; stir in 2 c. light cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; cover and keep hot.
- CREPE FILLING: Cook and stir mushrooms and green pepper in butter till tender. Blend in flour, salt and pepper. Cook over low heat, stirring till mix is bubbly. Slowly stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through.
- PREPARE CREPES: Beat baking mix, Large eggs and lowfat milk with blender till smooth. Spoon 2 Tbsp. batter into warm lightly greased 6 or possibly 7 inch skillet. Rotate pan till batter covers bottom. Bake till bubbles appear. Turn and cook other side.
- Heat oven to 350 degrees. Spoon 1/4 c. chicken mix onto crepe; roll up. Place seam side down in 2 ungreased baking dishes. Cover with crepe sauce, top with cheese and nutmeg. Bake uncovered 20 min. 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 299 | |
| Calories from Fat 255 | 85% |
| Total Fat 28.97g | 36% |
| Saturated Fat 18.08g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 89mg | 4% |
| Potassium 152mg | 4% |
| Total Carbs 7.38g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.18g | 0% |
| Protein 3.7g | 6% |
