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Chicken and corn crepes
Chicken and corn crepes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and delicious dinner: stuff pre-made crepes with tasty homemade filling for a fast meal!
Ingredients:
  • 20g butter
  • 330ml (1 1/3 cups) milk, warmed
  • 40g (1/2 cup) coarsely grated cheddar
  • 200g cooked chicken
  • 1 x 420g can corn kernels, drained
  • 40.00 ml chopped fresh chives
  • 1 x 350g pkt frozen French-style crepes
  • Baby spinach leaves, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter until foamy. Stir in the flour and cook for 1 minute until the mixture starts bubbling and pulls away from the pan's sides. Slowly whisk in the milk until well combined. Stir and cook for 3-5 minutes until the sauce thickens and boils. Let it simmer for 1 minute, then stir in the cheddar. Season with salt and pepper before adding the chicken, corn, and chives, mixing well.
  • Heat the crepes according to the package instructions or until they are heated through.
  • Distribute the chicken mixture evenly onto the crepes. Roll them up tightly to seal in the filling. Enjoy right away with fresh spinach leaves.

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