DIRECTIONS:

For crepes: Blend first 4 ingredients. Heat a small non-stick pan and melt some butter. Ladle about 1/4 cup of mixture and tip pan quickly to make thin even coating. Allow to cook until it starts to curl on ends and is set in center. Turn and cook about 30 seconds. Remove to plate and repeat. Makes about 6 crepes.

For filling: Melt butter. Add chicken. Stir in broth, dijon and cream and simmer until sauce reduces.

For sauce: Heat cheese, cream, dijon and seasonings until cheese melts.

To assemble: Lay out crepes, spread filling down center, roll up and top with cheese sauce.

Per Serving: 3 g Carb; 0 g Fiber