This is a very tasty casserole – comfort food for sure.  These are good heated up the next day in the microwave oven.  For me two crepes and some sliced tomato was sufficient for my lunch.  I felt satiated by not overly full.  I first got introduced to savory fillings in crepes when I was in my early twenties. 

Two more crepe recipes HERE and HERE.

21/cups cooked, diced chicken (625 mL)
Creamy Sauce:
4 oz cream cheese (125 g)
1/cup whipping cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL) 
  (to balance very savory flavors)
1 tsp onion salt (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/tsp salt (0.5 mL)
1/tsp white pepper (0.5 mL)
3 tbsp mayonnaise (45 mL)
1 tsp lemon juice (10 mL)
1 tsp curry powder (1 mL)
3 tbsp heavy cream (45 mL)
11/cups grated Cheddar cheese (300 mL)

Crepes:  Prepare crepes. You will only need 7 crepes for this recipe.  In medium bowl, place chicken. 

Creamy Sauce:  In nonstick frying pan, combine cream cheese (broken up into chunks), whipping cream, water, olive oil, liquid sweetener, onion salt, cornstarch, OR arrowroot powder, salt and white pepper.  Whisk over medium heat until the sauce is bubbly and smooth.  Remove from heat and stir in mayonnaise lemon juice and curry powder.  Pour over the chicken and stir to combine well.

Assembly:  Divide chicken filling into 7 even portions and place one portion down center of a crepe.  Fold crepe from top and bottom over filling and roll up.  Place assembled crepes in shallow casserole dish.

Topping:  Pour whipping cream over crepes and sprinkle with Cheddar cheese.  Bake in 350°F (180°C) oven 25 minutes with cover on.  Remove cover and bake 5 more minutes, or until hot.

Yield:  7 servings
1 Chicken-filled crepe
371.7 calories
24.0 g protein
28.0 g fat
1.1 g fiber
2.9 g net carbs

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