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Chicken and Mushroom Crepes

8
45 mins

Ingredients

CREPES:

2 eggs

1 cup (250mL) light evaporated milk

1 cup (150g) plain flour

¼ cup (60mL) water

spray oil for cooking

FILLING:

2 tbsp oil

500g chicken breast fillet, sliced

200 g mushrooms, sliced

¼ cup (35g) plain flour, extra

2 cups (500ml) light evaporated milk, extra

4 green onions (shallots), sliced

½ cup (60g) grated cheddar cheese

Step by step

  • 20 mins
    Preparation
  • 25 mins
    Cooking
  • 45 mins
    Time total
  • Instructions

    CREPES

    1. Combine eggs, light evaporated milk, flour and water; mix well to form a smooth batter.
    2. Heat frying pan over medium heat; spray with oil. Pour ¼ cup (60ml) batter into pan, swirl to coat base of pan; when golden, turn, cook other side. Remove from pan and cook remaining crepes.

    FILLING

    1. Preheat oven to 200°C/180°C fan forced.
    2. Heat oil in a frying pan over medium heat; cook chicken and mushrooms 4 minutes. Add combined extra flour and extra light evaporated milk, bring to the boil, stirring, simmer 2 minutes then remove from heat. Stir in green onions and cheese.
    3. Divide filling evenly between crepes, roll up or fold and place in a baking dish. Bake 10 – 15 minutes or until hot and cheese melts.