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  #1   ^
Old Mon, Sep-08-03, 22:05
S_Hysmith's Avatar
S_Hysmith S_Hysmith is offline
Senior Member
Posts: 449
Plan: South/Atkins/Ornish/etc.
Stats: 275/260/190 Male 5'10"
BF:lbs&in. first, ok?
Progress: 18%
Location: Everett, WA
Default Chicken and Peach Crepes with Peach Veloute Sauce

In the Northwest, fall brings a lot of fresh tree fruit to market. My wife's parents live in a part of Washington State that's close to a large peach orchard, and every year a box of fresh peaches arrives at our house waiting for dishes like this one.

The original version of this recipe was published in one of James McNair's eponymous books, Chicken. I removed the flour from the veloute sauce roux, and substituted a lower-carb crepe that Jean forwarded from one of her myriad Internet sources. (Thanks, Jean!) It's still a wee bit high if you pile on the peaches, but if you can manage to keep them to more of a garnish as opposed to a whole side dish you can keep the carbs to a manageable level. Still and all, 12g for two very filling crepes isn't bad.

This year's peaches were so fresh and juicy that we didn't need to add splenda to extract enough juice for the sauce and the filling. Delicious!

* Exported from MasterCook *

Chicken and Peach Crepes in Veloute Sauce

Recipe By :James McNair
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 halves chicken breast, no skin, no bone, R-T-C -- cooked and shredded
4 tablespoons mayonnaise
2 tablespoons peach juice
1 tablespoon sherry
dash salt
dash white pepper
Crepes (see below)
Peach Veloute Sauce (see below)
6 each peaches -- peeled and sliced

Peel and slice peaches, reserving juice for chicken and sauce. (If more juice is needed, add a little sugar substitute and let stand a few minutes.)
Poach chicken in water or white wine until thoroughly cooked.
Shred cooled chicken using two forks.
Mix chicken, mayonnaise, peach juice, sherry, salt and pepper (to taste) until moistened.
Fill two crepes with chicken filling. Top with veloute sauce and sliced peaches.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 396 Calories; 28g Fat (64.2% calories from fat); 21g Protein; 15g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 303mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES : A lot of the 12g of carbs are from the fresh peaches. If you omit them, or use just a few slices for garnish, the recipe is down to 6 or 7g for two filled crepes.


* Exported from MasterCook *


Recipe By :Unknown
Serving Size : 16
Preparation Time :0:05

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each eggs
10 1/2 tablespoons heavy cream
10 1/2 tablespoons water
2 tablespoons water
1/2 cup wheat gluten flour
1/2 cup oat flour
1/2 teaspoon salt
4 tablespoons butter

Beat eggs slightly.
Add remaining ingredients (except butter) and beat until smooth.
Heat crepe pan over medium high heat.
Melt butter. Brush generous amount into hot pan.
Pour scant 1/4 cup batter in pan, tilting pan to spread evenly
When crepe is lightly browned and set, turn to finish.
Cool on wire rack, then transfer to serving platter.
Fill with desired contents, or refrigerate in individual layers of wax paper for up to 48 hours.

"A low-carb crepe, suitable for sweet or savory fillings"
"The untamed wilds of the Internet. Provided to us by jeanyy"
"1 each"
Start to Finish Time:
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 92 Calories; 8g Fat (74.8% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : Add 2 tablespoons artificial sweetener if making dessert crepes.
Crepes may be used immediately or layered in wax paper and refrigerated for up to 48 hours.


* Exported from MasterCook *

Peach Veloute Sauce

Recipe By :James McNair
Serving Size : 8
Preparation Time :0:15

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hot water
1 teaspoon Sauce Base, Chicken
2 tablespoons unsalted butter
2 ounces heavy cream
1/2 teaspoon guar gum
2 tablespoons sherry
2 tablespoons peach juice
dash salt
dash white pepper

Mix hot water and chicken sauce base until smooth.
Melt butter over medium heat. Whisk in cream. Cook over medium low for about five minutes.
Whisk in guar gum.
Add chicken stock, sherry, peach juice. Stir until thickened, about five minutes
Add salt and white pepper to taste.

"A lower-carb version of a classic sauce"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 57 Calories; 5g Fat (90.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 4mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1 Fat.

NOTES : Peach juice can be from fresh peaches, or drained from a can of sliced peaches.

Last edited by S_Hysmith : Mon, Sep-08-03 at 22:52.
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  #2   ^
Old Tue, Sep-09-03, 06:50
wcollier wcollier is offline
Mad Scientist
Posts: 4,402
Plan: Healthy eating/lifestyle
Stats: 156/115/115 Female 5'4 - small frame
Progress: 100%

Hi Scott:

OMG that looks amazing!!!

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  #3   ^
Old Wed, Sep-10-03, 13:38
jeanyyy's Avatar
jeanyyy jeanyyy is offline
Senior Member
Posts: 8,545
Stats: 224/201/190 Female 5'6"
Progress: 68%
Location: Lower Mainland, BC, Canad

OMG, this looks good! I will try it for sure! Must send Nikkil over here, maybe for our next cooking fest! Scott, any idea if this will freeze? I am told the crepes freeze well, so perhaps each thing separately? I'm drooling here!
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