Despite having made five recipes from this issue, there are several more that I want to try. I filtered out high cal. recipes and ones that are similar to others that we have tried. Since this recipe didn't have a suggested side, I choose roasted asparagus. 
I didn't pick a dessert. I hope you all give this a try.
Chicken à la King Crêpes
with manchego cheese
Cuisine at Home issue #110 page 45
It doesn’t get much more comforting
than these à la king crêpes.
Makes 4 servings (8 crêpes)
Total time: 50 minutes
MELT:
6 Tbsp. unsalted butter, divided
8 oz. button mushrooms,
quartered
1/4 cup minced scallion whites
and light greens
1/8 tsp. cayenne pepper
SPRINKLE:
1/2 cup all-purpose or
Wondra flour
11/2 cups whole milk
1 cup low-sodium chicken broth
1/2 cup dry sherry
Dry sherry, fresh lemon juice,
salt, and black pepper to taste
11/2 cups shredded Manchego
cheese, divided
STIR:
2 cups diced cooked chicken
3/4 cup frozen green peas,
thawed
1 jar sliced pimentos (4 oz.),
drained
8 Classic Crêpes, page 43
Thinly sliced scallion greens
Preheat broiler to high with rack
6 inches from element. Arrange
four individual broiler-safe baking
dishes on a baking sheet; lightly
coat with nonstick spray.
Melt 2 Tbsp. butter in a sauté
pan over medium-high heat. Add
mushrooms and cook until brown
and moisture evaporates, 10–15
minutes; transfer to a bowl. Reduce
heat to medium; add remaining
4 Tbsp. butter. Add scallion whites,
light greens, and cayenne; cook
until scallions soften, 2–3 minutes.
Sprinkle flour into pan and cook
1 minute, stirring constantly.
Slowly whisk in milk, broth,
and 1/2 cup sherry until smooth.
Simmer sauce until thick, about
15 minutes; season with additional
sherry, lemon juice, salt, and
black pepper. Reserve 3/4 cup
sauce for topping; whisk in
1/2 cup Manchego
Stir chicken, peas, pimentos, and
mushroom mixture into remaining
sauce in sauté pan; simmer to heat
through, 3–5 minutes.
To assemble crêpes, spread
about 1/2 cup chicken filling down
center of one crêpe; roll into a
cylinder. Repeat filling and rolling
with remaining crêpes. Arrange
two filled crêpes, seam side down,
in each prepared baking dish.
Divide and spread reserved
Manchego sauce mixture over
crêpes, then sprinkle with
remaining 1 cup Manchego.
Broil crêpes until lightly browned
and bubbly, 2–3 minutes. Garnish
each serving with scallion greens.
Per serving: 416 cal; 24g total fat (15g sat);
128mg chol; 302mg sodium; 22g carb; 1g fiber;
23g protein
ETA crepe recipe, Doh!
Classic Crêpes
With a light spread of jam or Nutella,
a thin, lacy crêpe straight from the
skillet is a delicacy all by itself.
Makes 10–11 crêpes
Total time: 30 minutes + resting
1 cup Wondra flour
2/3 cup each club soda and
whole milk
2 Tbsp. unsalted butter, melted
2 eggs, slightly beaten
1 Tbsp. sugar (omit sugar for
savory crêpes)
1/8 tsp. table salt
Melted unsalted butter
Blend flour, club soda, milk, 2 Tbsp.
butter, eggs, sugar, and salt in a
blender until bubbly and smooth,
10 seconds; scrape down sides,
and blend 10 seconds more. Chill
and rest batter 10–15 minutes.
Heat a 10-inch nonstick skillet
over medium 2–3 minutes; lightly
brush skillet with melted butter.
Pour scant 1/4 cup batter to the
side of the skillet and immediately
twirl to coat the bottom.
Cook crêpe until bottom is lightly
browned and edges begin to curl,
1–2 minutes. Loosen crêpe around
edge with a heatproof spatula.
Gently flip crêpe; cook until
second side is spotted brown,
about 30 seconds more. Transfer
crêpe to a rack to cool. Continue
cooking crêpes, coating pan with
melted butter for each one.
Per crêpe: 100 cal; 5g total fat (3g sat); 48mg chol;
51mg sodium; 11g carb; 0g fiber; 3g protein
I didn't pick a dessert. I hope you all give this a try.Chicken à la King Crêpes
with manchego cheese
Cuisine at Home issue #110 page 45
It doesn’t get much more comforting
than these à la king crêpes.
Makes 4 servings (8 crêpes)
Total time: 50 minutes
MELT:
6 Tbsp. unsalted butter, divided
8 oz. button mushrooms,
quartered
1/4 cup minced scallion whites
and light greens
1/8 tsp. cayenne pepper
SPRINKLE:
1/2 cup all-purpose or
Wondra flour
11/2 cups whole milk
1 cup low-sodium chicken broth
1/2 cup dry sherry
Dry sherry, fresh lemon juice,
salt, and black pepper to taste
11/2 cups shredded Manchego
cheese, divided
STIR:
2 cups diced cooked chicken
3/4 cup frozen green peas,
thawed
1 jar sliced pimentos (4 oz.),
drained
8 Classic Crêpes, page 43
Thinly sliced scallion greens
Preheat broiler to high with rack
6 inches from element. Arrange
four individual broiler-safe baking
dishes on a baking sheet; lightly
coat with nonstick spray.
Melt 2 Tbsp. butter in a sauté
pan over medium-high heat. Add
mushrooms and cook until brown
and moisture evaporates, 10–15
minutes; transfer to a bowl. Reduce
heat to medium; add remaining
4 Tbsp. butter. Add scallion whites,
light greens, and cayenne; cook
until scallions soften, 2–3 minutes.
Sprinkle flour into pan and cook
1 minute, stirring constantly.
Slowly whisk in milk, broth,
and 1/2 cup sherry until smooth.
Simmer sauce until thick, about
15 minutes; season with additional
sherry, lemon juice, salt, and
black pepper. Reserve 3/4 cup
sauce for topping; whisk in
1/2 cup Manchego
Stir chicken, peas, pimentos, and
mushroom mixture into remaining
sauce in sauté pan; simmer to heat
through, 3–5 minutes.
To assemble crêpes, spread
about 1/2 cup chicken filling down
center of one crêpe; roll into a
cylinder. Repeat filling and rolling
with remaining crêpes. Arrange
two filled crêpes, seam side down,
in each prepared baking dish.
Divide and spread reserved
Manchego sauce mixture over
crêpes, then sprinkle with
remaining 1 cup Manchego.
Broil crêpes until lightly browned
and bubbly, 2–3 minutes. Garnish
each serving with scallion greens.
Per serving: 416 cal; 24g total fat (15g sat);
128mg chol; 302mg sodium; 22g carb; 1g fiber;
23g protein
ETA crepe recipe, Doh!
Classic Crêpes
With a light spread of jam or Nutella,
a thin, lacy crêpe straight from the
skillet is a delicacy all by itself.
Makes 10–11 crêpes
Total time: 30 minutes + resting
1 cup Wondra flour
2/3 cup each club soda and
whole milk
2 Tbsp. unsalted butter, melted
2 eggs, slightly beaten
1 Tbsp. sugar (omit sugar for
savory crêpes)
1/8 tsp. table salt
Melted unsalted butter
Blend flour, club soda, milk, 2 Tbsp.
butter, eggs, sugar, and salt in a
blender until bubbly and smooth,
10 seconds; scrape down sides,
and blend 10 seconds more. Chill
and rest batter 10–15 minutes.
Heat a 10-inch nonstick skillet
over medium 2–3 minutes; lightly
brush skillet with melted butter.
Pour scant 1/4 cup batter to the
side of the skillet and immediately
twirl to coat the bottom.
Cook crêpe until bottom is lightly
browned and edges begin to curl,
1–2 minutes. Loosen crêpe around
edge with a heatproof spatula.
Gently flip crêpe; cook until
second side is spotted brown,
about 30 seconds more. Transfer
crêpe to a rack to cool. Continue
cooking crêpes, coating pan with
melted butter for each one.
Per crêpe: 100 cal; 5g total fat (3g sat); 48mg chol;
51mg sodium; 11g carb; 0g fiber; 3g protein
