Chicken and White Sauce Crepes (with Chicken and White Sauce)

Name: Chicken and White Sauce Crepes
Yield: 20
Ingredients: 1 basic crepe recipe; For the filling; 2 chicken breasts without bones (600g); 2 tablespoons of olive oil; 2 tablespoons of butter; 2 medium onions cut into pieces; 4 cloves of garlic minced; 1/2 teaspoon of thyme; 1/4 cup of heavy cream; Salt and pepper to taste; For the white sauce; 2 1/2 cups of milk; 4 tablespoons of cornstarch; 1 cup of grated Parmesan cheese; Paprika or nutmeg to taste; Salt to taste

1
1 basic crepe recipe
2
For the filling
3
2 chicken breasts without bones (600g)
4
2 tablespoons of olive oil
5
2 tablespoons of butter
6
2 medium onions cut into pieces
7
4 cloves of garlic minced
8
1/2 teaspoon of thyme
9
1/4 cup of heavy cream
10
Salt and pepper to taste
11
For the white sauce
12
2 1/2 cups of milk
13
4 tablespoons of cornstarch
14
1 cup of grated Parmesan cheese
15
Paprika or nutmeg to taste
16
Salt to taste

Ingredients

1
1 basic crepe recipe
2
For the filling
3
2 chicken breasts without bones (600g)
4
2 tablespoons of olive oil
5
2 tablespoons of butter
6
2 medium onions cut into pieces
7
4 cloves of garlic minced
8
1/2 teaspoon of thyme
9
1/4 cup of heavy cream
10
Salt and pepper to taste
11
For the white sauce
12
2 1/2 cups of milk
13
4 tablespoons of cornstarch
14
1 cup of grated Parmesan cheese
15
Paprika or nutmeg to taste
16
Salt to taste

Directions

1
Prepare the crepes according to the basic recipe
2
Make the filling: season the chicken with salt and pepper
3
In a pan with olive oil and butter, sauté the onion, garlic, and chicken for 20 minutes or until cooked through
4
Pulse in a processor, add thyme and heavy cream
5
Mix well
6
Place 2 tablespoons of the filling in the center of the crepe and roll up. Reserve
7
Make the white sauce: combine all ingredients in a pan and cook while stirring until thickened
8
Check the seasoning
9
Pour over the crepes and sprinkle with more paprika if desired
10
Serve
11
Yield 20 units
12
179 calories per unit