CHICKEN AND MUSHROOM CREPE CASSEROLE
This was so tasty that I even enjoyed one cold the next day. It's a bit fiddly to make, but I'll definitely make it again as I often make crepes anyway. I'm not fond of ground almonds in crepes, so you won't find it in my crepe recipeS. These crepes taste like the real thing. These are a bigger version of the ones I normally make. They worked well.
FIND CREPE RECIPES IN LINKS BELOW:
Other LOWER CARB crepes to try are HERE and HERE.
I actually used my own favorite recipe but it's more for pre-maintenance and maintenance levels. HERE IT IS for those that are interested.
Filling:I actually used my own favorite recipe but it's more for pre-maintenance and maintenance levels. HERE IT IS for those that are interested.
21/2 cups cooked, diced chicken (750 mL)
2/3 cup Condensed Cream of (150 mL)
Mushroom Soup (see recipe below)
3 tbsp mayonnaise (45 mL)
2 tbsp grated onion, optional (30 mL)
2 tsp lemon juice (10 mL)
1 tsp curry powder (5 mL)
Salt and pepper, to taste
Topping:
11/2 cups grated Cheddar cheese (375 mL)
3 tbsp heavy cream (45 mL)
Crepes: Prepare crepes. Into medium-sized, nonstick frying pan, pour a scant 1/3-cupful (75 mL) of crepe batter. Cook until possible to flip easily. Cook other side very briefly. Repeat to make 10 crepes, each about 7 inches (18 cm) in diameter. You’ll only need 8 crepes for this recipe.
Filling: In medium bowl, combine chicken, Condensed Cream of Mushroom Soup (recipe below), mayonnaise, onion (if using), lemon juice and curry powder. Stir to combine well. Add salt and pepper to taste and mix in well.
Assembly: Divide filling into 8 even portions and place one portion down center of a crepe. Fold crepe over filling from either side and roll up. Place assembled crepes in shallow casserole dish.
Topping: Sprinkle crepes with Cheddar cheese and pour heavy cream over all. Bake in 350°F (180°C) oven 25 minutes with cover on. Remove cover and bake 5 minutes more, or until hot.
Yield: 8 filled crepes
1 filled crepe
402.3 calories
24.7 g protein
30.1 g fat
6.8 g carbs
CONDENSED CREAM OF MUSHROOM SOUP
This is a handy soup for recipes instead of the commercial varieties, which often have MSG in them. In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.
NOTE: Please use the condensed version in recipes...i.e. don't thin it out with water first! If you buy a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes? Nope. Same with this recipe. Also if using in recipes, skip the xanthan gum.
NOTE: Please use the condensed version in recipes...i.e. don't thin it out with water first! If you buy a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes? Nope. Same with this recipe. Also if using in recipes, skip the xanthan gum.
4 oz cream cheese (125 g)
1/2 cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
2 tsp onion salt (10 mL), OR us NoSalt or Mrs Dash....to reduce sodium
1 tsp cornstarch, OR (5 mL)
Arrowroot powder
1/4 tsp xanthan gum (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
3/4 cup canned mushrooms, drained (175 mL)
In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sweetener until smooth. Add mushrooms and process, just until finely chopped.
To serve: In saucepan, add water cup-for-cup for condensed cream of mushroom soup. Heat until boiling. Serve. The 3/4 cup (175 mL) serving of soup is actually 11/2 cups (375 mL) when the equivalent amount of water is added.
Yield: 2 servings
3/4 cup (175 mL) per serving
441.2 calories
7.5 g protein
43.8 g fat
5.9 g carbs