1 Egg
1/2 c Milk
1/8 ts Salt
1 t Corn oil
1/3 c Whole wheat flour
—–FILLING—– 2 tb Butter
2 tb Whole wheat flour
1/2 c Chicken broth
1/2 c Milk
2 tb Dry white wine
1/2 c Cooked mushrooms
1/2 c Swiss cheese,grated
1/2 c Cooked chicken
1/4 c Fresh parsley,chopped
Combine all ingredients in a bowl.Drop by tablespoon onto a oiled hot skillet or crepe pan.Do not over crowd because mixture spreads widely.After 1 minute,turn and cook the other side until golden.Stack crepes until ready for filling. Filling: Melt butter in a medium size saucepan.Add flour and stir for 1 minute.Then add broth,milk and wine.Blend until smooth. In a separate bowl,combine the remaining ingredients and stir into sauce. To assemble crepes,place 1/3 cup of filling into center of each crepe.Roll into a tube shape and turn ends under.Serve hot.Makes 4 filled crepes with 9 grams of protein each.