Recipe

Creamy chicken crêpes

  • 20 mins cooking
  • Serves 4
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Ingredients

Creamy chicken crêpes
  • 1 tablespoon finely chopped fresh chervil
  • 2 green onions, finely chopped
  • 50 gram butter
  • 150 gram button mushrooms, thinly sliced
  • 2 clove garlic, crushed
  • 1/4 cup (60 millilitres) dry white wine
  • 1/4 cup (35 grams) plain flour
  • 3 cup (750 millilitres) hot milk
  • 2 cup (320 grams) shredded cooked chicken
Crêpe batter
  • 3/4 cup (110 grams) plain flour
  • 1 1/2 cup (375 millillitres) milk
  • 1 egg

Method

Creamy chicken crêpes
  • 1
    Make crêpe batter.
  • 2
    Heat oiled 24cm heavy-based frying pan; pour 2 tbsp batter into pan, tilting pan to coat base. Cook over low heat until browned lightly; loosen crêpe around edge with spatula. Turn crêpe; brown other side. Remove crêpe from pan; cover to keep warm for toddler.
  • 3
    Stir chervil and half the onion into remaining crêpe batter. Pour ¼ cup batter into pan, tilting pan to coat base. Cook over low heat until browned lightly, loosen around edge with spatula. Turn crêpe; brown other side. Remove crêpe from pan; cover to keep warm. Repeat with remaining batter to make eight herb crêpes.
  • 4
    Melt 20 grams of the butter in same pan; cook mushrooms and garlic, stirring, until mushrooms are tender. Add wine; bring to the boil. Boil until liquid has evaporated.
  • 5
    Meanwhile, in a medium saucepan, melt remaining butter. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add milk; cook, stirring, until mixture boils and thickens. Add chicken and remaining onion; stir until hot.
  • 6
    Stir mushroom mixture into remaining chicken mixture, season to taste; divide mixture over herb crêpes. Fold crêpes into quarters.
Crêpe batter
  • 7
    In a medium bowl, whisk ingredients until smooth; strain mixture into large jug, stand 30 minutes.

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