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1 large chicken breast -- cooked and cut in small pieces
1 teaspoon garlic
1 teaspoon onion powder -- or puree
1 teaspoon salt
1 teaspoon butter -- or olive oil
1/2 tablespoon sf tomato puree and 1/2 tbsp water or
1 tablespoon crushed tomatoes -- fresh
2 tablespoons mushrooms
Pepper and nutmeg to taste
1 tablespoon butter
4 tablespoons ricotta cheese
1 tablespoon heavy cream
For the crepes:
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sweetener
1 teaspoon baking powder
2 teaspoons oil
How To Prepare:
Beat the ricotta, heavy cream and butter in the blender. Saute the pieces of chicken, garlic and onion with the olive oil or butter. When it's lightly browned, add the tomato puree, the pepper and the salt. Add the ricotta cream and heat it. If the result is a little lumpy and not creamy, your ricotta wasn't rich enough and you need to add a little more butter.
Mix all the crepes ingredients thoroughly. Cook in a buttered non-stick frying pan until firm, then turn.
Fill the crepes with the chicken mixture and roll them and serve as a main course. Or cut each crepe in 3 equal parts, fill with the chicken mixture and tie up at the top, like an Easter Egg, with a chive and serve as a fancy hot hors d'ouevre.
Number of Servings:
Carbs per serving - include all nutritional information if known: