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Recipe

Chicken crepes

Nov 29, 2012 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Makes 12 Item
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Ingredients

Chicken crepes
  • 1/2 cup plain flour
  • 1 cup milk
  • 2 eggs
  • 2 teaspoon vegetable oil
  • 1/4 cup grated parmesan
Filling
  • 60 gram butter
  • 150 gram button mushrooms, sliced
  • 1 clove garlic, crushed
  • 2 tablespoon plain flour
  • 3/4 cup light sour cream
  • 1/3 cup white wine
  • 1/2 cup chicken stock
  • 2 cup chopped cooked chicken
  • 1/4 cup chopped green onions

Method

Chicken crepes
  • 1
    Sift flour into a large jug. Stir in parsley. Make a well in centre; whisk in combined milk, eggs and oil until smooth. Stand 30 minutes.
  • 2
    Meanwhile, to make filling, melt butter in a large frying pan on medium. Saute mushrooms and garlic 4-5 minutes. Blend in flour; cook, stirring, 1 minute. Remove from heat. Gradually whisk in combined cream, wine and stock. Cook, stirring, until sauce boils and thickens. Reduce heat. Add chicken and onions; simmer 3 minutes, stirring, Season to taste. Set aside and keep warm.
  • 3
    Heat a lightly oiled 19cm crepe pan (or frying pan) on high.
  • 4
    Pour 2 tablespoons of mixture into pan, tilting pan to cover base. Cook 2 minutes until lightly browned. Flip crepe; cook other side 1 minute. Transfer to a plate. Repeat with remaining crepe mixture.
  • 5
    Preheat an oven grill. Divide mixture between crepes; roll up tightly. Place in lightly greased ovenproof dish, sprinkle with cheese and grill 4 minutes. Serve immediately.

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