Ingredients
Crêpe batter
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.
