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1
Crepes: Beat Large eggs till foamy.
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2
Stir in lowfat milk and 1 tsp.
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3
liquid butter.
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4
Beat in flour and salt till batter is smooth.
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5
Heat a 7 inch skillet till warm, then brush lightly with liquid butter.
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6
Pour in 1/4 c. batter at a time, tilting pan to cover bottom.
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7
Cook over medium to medium high heat till edges brown, then turn and cook 1 minute on second side.
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8
Turn upside down on plate and roll up.
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9
Set aside.
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10
Filling: Combine chicken, water, onion, salt and peppercorns.
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11
Heat to boiling, cover and simmer 45 min or possibly till tender.
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12
Reserve broth.
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13
Remove chicken from bones and cut into tiny pcs.
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14
Combine liquid butter and flour in a large saucepan.
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15
Cook stirring constantly 3 min over medium heat.
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16
Remove from heat and add in 1 1/2 c. broth (add in water if necessary to make 1 1/2 c..
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17
Stir in evaporated lowfat milk, salt and white pepper.
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18
Stir over medium heat till thickened.
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19
Add in 3/4 c. sauce to the chicken.
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20
Add in Parmesan cheese to the remaining sauce.
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21
Wrap 1/4 c. chicken fold in each crepe and place crepes in baking dish.
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22
Pour remaining sauce over chicken.
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23
Bake at 350 degrees till warm.
