Chicken Alfredo in Crepes (GF)

CHICKEN ALFREDO IN CREPES

Deliciously good and satiating savory crepes.  Serve with cherry tomatoes or a leafy salad, if desired.

1 roast chicken

Alfredo Sauce:

8 oz regular cream cheese (250 g)

¹/₂ cup Parmesan cheese (125 mL)

¹/₂ cup Hood^® Calorie Countdown (125 mL)

  Milk, OR Carolyn’s Low-Carb Milk, 

  page___

¹/₂ cup butter (125 mL)

Crepes:

2 cups Hood^® Calorie Countdown (500 mL)

  milk, OR Carolyn’s low-carb milk, page___

12 large eggs

2 cups gluten-free oat flour (500 mL)

³/₄ cup vanilla whey protein powder, optional (175 mL)

¹/₂ cup butter, melted (125 mL)

4 SPLENDA^® packets

¹/₂ tsp xanthan gum (2 mL)

3 tbsp olive oil (45 mL)

Cut up roast chicken and cut the chicken meat into small pieces. 

Alfredo Sauce:  In large frying pan, combine cream cheese, Parmesan cheese, milk of choice and butter.  Allow cream cheese, cheese and butter to melt over medium heat and stir to blend well.  Add chicken.  Set aside. {about 4 cups (1L)}

Crepes:  In food processor or blender, combine Hood^® Calorie Countdown milk, OR Carolyn’s low-carb milk, page___, eggs, oat flour, vanilla whey protein (if using), butter, SPLENDA^® and xanthan gum.  Blend well, stopping to scrape sides of food processor or blender a couple of times.

Into cereal bowl, pour olive oil. Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan.  Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form.  Flip crepe and cook the other side briefly.  Transfer to a dish with a lid to keep the crepes warm.

Fill each crepe with 2 tbsp (30 mL) of Chicken Alfredo (warm briefly again in the frying pan).  Fold edges over to middle.

Variation: Canapés:  Excellent, tasty appetizer. Serve cold.  Fill Crepes, fold over and refrigerate.  Before serving, slice into bite-size pieces.  

Yield:  32 crepes, filled

1 crepe

173.0 calories

7.7 g protein

13.8 g fat

4.2 g carbs