Ingredients
Filling
Method
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.
Filling
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.
