Chicken Crepes With Creamy Tarragon Sauce

 Thank you Beverly! 

Makes 6 servings

Ingredients:

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