Chicken and mushroom crepes

Carmen

A great way to use leftover Roast chicken

Ingredients:

Crepes:
1 cup plain flour
1.5 cups water
1 teaspoon of salt

Filling:
50g tablespoons butter
2 tablespoons plain flour
3 cloves garlic, crushed
500g sliced mushrooms
1 brown onion, diced
3/4 cup chicken stock
1/3 cup cream
1.5cups leftover roast chicken, shredded
1/2 cup mozzarella

Method:

  1. using an electric beater, mix flour, water and salt to make the crepe batter
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  2. In a pan, melt the 50g of butter, stir in flour until it becomes a paste
  3. Add in garlic, onion and mushrooms. Cook til soft
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  4. Reduce heat to low and stir in chicken stock and bring to a simmer
  5. Add in shredded roast chicken
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  6. Once chicken is heated, stir in cream and bring to a simmer. Season with salt and pepper. Remove from heat
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  7. Using a crepe pan or a flat saucepan on low, grease with butter
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  8. Use 1 heaped ladle of crepe batter and spread evenly to make a pancake shape. Put a small handful of cheese in the centre
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  9. add in 1/2 ladle of chicken mix
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  10. Heat til crepe looks cooked through and does not stick to pan. Fold in half
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  11. Serve immediately with a salad or whatever sides you like
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