Low-fat chicken crepes delicious, easy to make

Dear Jeanne: I attended one of my Birthday Club group luncheons last week. This is the recipe my friend used. The crepes were delicious, but, wow, too much fat, don't you agree? I mentioned that you have ways to improve a recipe. So, is there a way? You make a difference to many people, including the chefs of San Diego. — Patti Cooprider, San Diego

Dear Patti: Your recipe for Chicken Crepes was delicious. I am delighted with my revision of your recipe and certainly hope that you are pleased as well. Since there was not a crepe recipe included in your recipe, I have incorporated my own favorite, easy-to-make crepes into my recipe. It will make about four more crepes than you need for this recipe, but leftover crepes freeze well.

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CHICKEN CREPES

5 tablespoons butter

5 tablespoons flour

1 cup heavy cream

1 cup chicken broth

3/4 cup medium-sweet Sauterne

1 cup grated Swiss cheese

1/2 teaspoon Worcestershire sauce

2 tablespoons minced parsley

Salt

White pepper to taste

2 cups diced chicken

8 crepes

1/2 cup grated Parmesan cheese

1. In a pan, melt the butter and stir in the flour. Cook and then add the cream, broth and Sauterne. Cook until thickened. Add the cheese, Worcestershire sauce, parsley and salt and pepper. Mix 1 cup of sauce with the chicken. Place about 1/3 cup in each crepe. Roll up, put in the pan, top-side up, and cover with the rest of the sauce. Sprinkle with Parmesan cheese.

2. Bake at 375 F until bubbly. Makes 8 servings.

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HEALTHIER CHICKEN CREPES

Crepes:

1 cup nonfat milk

3/4 cup unbleached, all-purpose flour

1/4 teaspoon salt

2 eggs, lightly beaten

1 teaspoon butter

Filling:

3 tablespoons butter

1/4 cup unbleached, all-purpose flour<