Ingredients.
3 cups chopped boneless skinless chicken breast. Cooked.
(Tip, I buy the packages of frozen chicken breast and boil them all with a little salt and chicken stock then chop and keep in the freezer till needed.)
6 tbsp butter.
1/2 package frozen finely chopped spinach
3/4 cup shredded mozzarella cheese
1/2 cup grated fresh parmesan
2 cloves chopped garlic
a few twists white pepper
pinch of salt
8oz whipping cream
8oz cream cheese, softened. (this will replace the ricotta which tends to be higher in carbs.
1 egg.
fresh parsley
guar or xanthan gum...if needed.
atkins pancake mix or other low carb pancake recipe..add an extra egg to make the crepes.

1st make the crepes. Add an extra egg to the recipe you use whether it be the atkins pancake mix or your own lc recipe for pancakes. To make crepes heat the pan then melt butter inside. If the pancake mix is too thick add some water to thin it. Pour around 2tbsp into the pan then swirl it around till there is a thin coating of mix in the pan. Make sure you use a non stick pan. Cook on one side only till the top side is dry. Make 10 crepes, slide a piece of wax paper over each so they don't stick to each other and keep them warm by covering with foil then a damp towel.

2nd make the filling.

Melt 2tbsp of butter in a large saute pan. Add chopped garlic and spinach, then add the chicken. Cook and stir until the chicken begins to brown. Add the heavy whipping cream and bring to a boil. Once boiling add the parmesan cheese. Simmer for a few minutes intil the mixture begins to thicken. Meanwhile mix the cream cheese with the egg, blend well then add the parsley.

With a slotted spoon, remove the meat and spinach from the cream sauce and put in a bowl, let cool 5 mins or so, keep the remaining sauce hot, if there is not much left add some more cream and cheese.

Combine meat mixture and cream cheese mixture and add 1/2 cup of the mozzerella.

Assemble the crepes enchilada style, put meat in the center and roll up. Assemble in a lasagne pan side by side, leave a bit of space between. Add white pepper and remaining mozzarella to the sauce. Cover assembled crepes with the sauce and bake for about 15mins at 375 degrees. Serve topped with more fresh parsley and parmesan.

makes 10
No one will know they are eating low carb and the low fatters with cringe in fear!

These are super rich, I can eat only one!

Carb count: Whole recipe about 35 grams divided by 10, about 3.5 grams per serving, give or take. Don't ask about calories or fat, you don't want to know!


Tracy 190/176/160 Started 7/22/02