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Chicken and mushroom crepes
Chicken and mushroom crepes
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Make savory chicken and mushroom crepes for a delicious twist on a weeknight dinner.
Ingredients:
  • olive oil cooking spray
  • 500g chicken breast fillets, trimmed, thinly sliced
  • 200g Swiss brown mushrooms, thinly sliced
  • 150g button mushrooms, thinly sliced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, crushed
  • 126.25 gm light thickened cream
  • 127.50 gm chicken style liquid stock
  • mixed salad leaves, to serve
  • 250.00 ml plain flour, sifted
  • 515.00 gm reduced-fat milk
  • 2 eggs
Instructions:
  • Spritz a non-stick pan with oil and heat over medium-high heat. Sear chicken in batches for 2 to 3 minutes until golden brown and fully cooked. Plate the chicken.
  • Place mushrooms in the pan and sauté for 5 minutes until tender. Then, add the chicken back to the pan along with onion, garlic, cream, and stock. Stir well to combine all ingredients. Simmer on low heat for 4 to 5 minutes until slightly thickened.
  • For Crepes: Start by putting the flour in a bowl. In a separate jug, whisk together the milk and egg. Combine the milk mixture with the flour until smooth. Spray a 20cm (base) non-stick frying pan with oil and heat over medium heat. Pour 1/4 cup of the mixture into the pan and swirl to cover the base. Cook for 2 to 3 minutes until light golden, then flip and cook for 1 more minute. Transfer to a plate and cover to keep warm. Repeat with the rest of the mixture to make 8 crepes.
  • Fold each crepe in half, then top with chicken mixture before folding it in half again. Repeat with the remaining crepes and mixture. Serve alongside a fresh salad.

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