|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sweet-and-Sour Chicken Crepes |
|
Serves: 4 Print this Recipe4 servings (2 crepes each) prep: 25 min cook: 6 min Crepes (below) 2 cups frozen stir fry bell peppers and onions (from 1-pound bag), thawed and drained 1 cup cut-up cooked chicken 1 can (8 ounces) pineapple tidbits or chunks, drained 2/3 cup sweet and sour sauce Crepes: 1 cup Original Bisquick® mix 3/4 cup milk 1 teaspoon soy sauce 1 egg 1. Make Crepes. 2. Heat stir-fry vegetables, chicken, pineapple and 1/3 cup of the sweet-and-sour sauce in 2-quart saucepan over medium-high heat about 5 minutes, stirring constantly, until hot. 3. Spoon about 2 tablespoons filling onto each crepe. Roll up; carefully place seam side down. Heat remaining 1/3 cup sweet-and-sour sauce until hot. Serve over crepes. For Crepes: 1. Stir all ingredients until blended. Lightly spray 6- or 7-inch skillet with cooking spray; heat over medium-high heat. 2. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. 3. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out. wing it! Make the crepes ahead of time. Place the stack of crepes in a resealable plastic bag and refrigerate. At suppertime, make the filling and quickly reheat the crepes in the microwave on High for 30 seconds. Assemble and serve. 1 SERVING: Calories 345 (Calories from Fat 110); Fat 12g (Saturated 3g); Cholesterol 85mg; Sodium 910mg; Carbohydrate 43g (Dietary Fiber 2g); Protein 16g * % DAILY VALUE: Vitamin A 10%; Vitamin C 46%; Calcium 14%; Iron 12% * DIET EXCHANGES: 2 Starch, 1/2 Fruit, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chicken and Dumplings Chicken Divan Chicken Thermidor Chicken Paprika Chicken with Roasted Peppers and Couscous Easy Curried Chicken and Couscous Easy Mexican Chicken and Beans Fiesta Chicken and Rice Creamy Chicken and Vegetables with Noodles Everyday Chicken Risotto Slim and Trim Jambalaya Sweet-and-Sour Chicken Crepes Vegetable-Chicken Stir-Fry |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
