Casseroles

Savory Italian Crepes

48

A delicious savory dinner made with crepes

10
2 cups chicken, grilled and cubed
1 cup parmesan cheese
1 1/2 cups frozen corn
1 medium zucchini, cubed
1 Tablespoon olive oil
2 teaspoons garlic salt
1 tablespoon dry parsley
1 teaspoon dry basil
1/2 teaspoon ground sage
10 crepes
4 cups vegetable broth
4 tablespoons butter
4 tablespoons cornstarch
Salt, to taste
Pepper, to taste
Mix butter and cornstarch in a large saucepan over medium high heat. Add vegetable broth slowly while whisking. Add salt and pepper to taste and let simmer over medium heat for 20 minutes or until thickened into a nice sauce. Preheat oven to 350 degrees Fahrenheit. Toss zucchini, olive oil, and garlic salt together and bake for 10 minutes. Mix together, chicken, parmesan, corn, zucchini, parsley, basil, sage, and 1 cup of vegetable broth sauce. Put a little bit of chicken mixture into a crepe, roll tightly, and place in the bottom of a 9x13" pan. Repeat until all the crepes or filling is gone. Pour remaining sauce over the top and sprinkle with more parmesan cheese. Bake for 20-25 minutes. Serve hot. Note; You can also make this a casserole by layering the crepes and chicken mixture instead of rolling each individual crepe.
Nutritions

Calories
537

Sodium
855mg
35% DV

Fat
34g
53% DV

Protein
18g
37% DV

Carbs
7g
2% DV

Fiber
2g
8% DV