Recipe Of The Day For Monday 9/27/10 Chicken And Spinach Crepes

• 3/4  cup  all-purpose flour
• 1  cup  skim milk
• 1    beaten egg
• Dash    salt
•     Nonstick spray coating
• 1/2  cup  shredded carrot
• 1/2  cup  sliced leek or green onions
• 1/2  cup  water
• 3/4  cup  evaporated skim milk
• 2  tablespoons  cornstarch
• 1/4  teaspoon  salt
• 1/8  teaspoon  pepper
• 2  tablespoons  dry sherry
• 1  cup  shredded cheddar cheese (4 ounces)
• 1  10-ounce package  frozen chopped spinach, thawed and well drained
• 2  cups  finely chopped cooked chicken or turkey

Directions

For crepes, combine flour, milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter.
For sauce, combine carrot, leek, and water. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.
For filling, combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings (2 crepes each).
Make Ahead Tips: Cool crepes. Stack crepes, placing 2 sheets of waxed paper between them. Wrap and freeze up to 2 months. Thaw before using.