Chicken Crepes with Creamy Tarragon Sauce

Filling:

12 ozs skinless, boneless chicken breast - cooked and chopped

1 pkg chopped broccoli

1/2 cup nonfat sour cream

1/4 tsp nutmeg

1/4 tsp salt

1/8 tsp pepper

Crepes:

3/4 cup skim milk

1 large egg

1/2 cup flour

1 tbsp flour

1 tbsp margarine, melted

1 dash salt

Sauce:

2 tbsp flour

1 cup skim milk

1/2 cup chicken broth

1 tbsp tarragon

3 dashes Worcestershire sauce

Salt & Pepper to taste

In a blender combine all the crepe ingredients and blend on high for one minute.

Refrigerate for 20 minutes. While the batter is chilling, prepare the filling. In a medium

bowl combine all ingredients and blend. Set aside. Spray a nonstick sauté pan with

Butter flavored spray. Heat pan on medium high heat for one minute. Pour a scant 1/4

crepe batter into the pan using a circular motion. You will want the crepe to be

approximately 6" in diameter. Slant the pan to evenly distribute the batter.

Cook until the crepe is golden - about 1 minute per side. Remove and place in between

sheets of waxed paper. Continue process until you have 6 crepes. Place 1/3 cup filling

mixture on crepe and roll up tightly. Place seam side down on a serving plate in

a spoke wheel fashion. You will probably have approximately 1/3 cup filling mixture

left over - save.

To Prepare The Sauce: Place flour in a saucepan. Gradually add the milk and chicken

broth, stirring with a whisk until well blended. Stir in remaining tarragon, salt, pepper

and Worcestershire sauce. Add any remaining filling mixture to sauce. Cook over medium

heat for 8 minutes or until sauce is thickened and coats the back of a spoon. Cover crepes

loosely with plastic wrap and microwave on high for approximately 3 minutes.

Pour sauce over crepes and serve.

POINTS: 4

SERVING SIZE: 1 crepe

Yield: 6 servings