Chicken and mushroom crepes

  • 20 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


  • 1 tablespoon oil
  • 200 gram button mushrooms, thinly sliced
  • 2 green onions, thinly sliced
  • 1 1/2 cup barbecued chicken, shredded
  • 3/4 cup sour cream
  • 2 tablespoon parsley, chopped
Chicken and mushroom crepes
  • 1 cup plain flour
  • 2 cup milk
  • 2 eggs
  • 20 gram butter, melted
  • 1/2 cup tasty cheese, grated
  • salad, to serve


Chicken and mushroom crepes
  • 1
    Sift flour into a bowl. In a jug, whisk together milk and eggs.
  • 2
    Make a well in centre of flour. Gradually whisk in milk mixture until smooth. Set aside 30 minutes to rest.
  • 3
    Brush an 18cm frying pan with butter, heat on high. Pour 1/4 cupful of batter into pan, tilting to cover base.
  • 4
    Cook for 1-2 minutes. Turn and cook other side for 1 minute. Remove from pan. Cover to keep warm. Repeat with remaining batter, brushing pan with butter before cooking each crepe. Cooked crepes may be layered on top of each other.
  • 5
    Meanwhile; make Filling (recipe below).
  • 6
    Spoon filling onto crepes. Roll up and place in greased baking dish. Sprinkle with cheese. Bake 8-10 minutes, until cheese has melted and crepes are warmed through. Serve with salad.
  • 7
    Preheat oven to hot, 200°C. Heat oil in frying pan on high.
  • 8
    Sauté mushrooms for 3-4 minutes until tender. Add onion. Cook for 1 minute.
  • 9
    Transfer to a bowl. Cool slightly. Add chicken, sour cream, parsley and seasoning to taste.

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