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Chicken and mushroom crepe bake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
"Kid-friendly crepe-rolling for a quick and satisfying meal perfect for hungry little ones!"
Ingredients:
  • 20.00 ml fresh thyme leaves
  • 9.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 200g button mushrooms, sliced
  • 200g swiss brown mushrooms, sliced
  • 40.00 ml plain flour
  • 250ml Cooking Cream
  • 339.15 gm salt reduced chicken style liquid stock
  • 1 large barbecue chicken, skin and bones removed, meat chopped
  • 2 x 400g packets frozen crepes, thawed
  • 375.00 ml reduced-fat grated tasty cheese
  • Steamed vegetables, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add onion and cook until softened, about 3 to 4 minutes. Stir in mushrooms and thyme, then cook until mushrooms are tender and liquid has evaporated, about 8 to 10 minutes. Sprinkle in flour and cook until combined, about 2 minutes. Reduce heat to low, pour in half the cream and 1 cup stock. Simmer, then add chicken. Cook until slightly thickened and chicken is heated through, about 5 minutes. Remove from heat and set aside to cool.
  • Preheat your oven to 200°C/180°C fan-forced. Place a crepe on a flat surface and add 1/4 cup of chicken mixture. Roll it up to seal, then repeat with remaining crepes and mixture.
  • Arrange 8 crepes in a 5cm-deep, 20cm x 30cm baking dish with the seam-side down. Combine the leftover cream and stock in a bowl, season with salt and pepper. Pour half of the cream mixture over the crepes, sprinkle with 1/2 cup of cheese. Layer the remaining crepes on top, seam-side down. Drizzle the rest of the cream mixture and sprinkle the remaining cheese. Bake for 15 to 20 minutes until golden brown. Serve and enjoy!

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