A great way to use leftover Roast chicken
Ingredients:
Crepes:
1 cup plain flour
1 teaspoon caster sugar
1 1/4 cup milk
2 eggs
20g melted butter
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:
- Put all crepe ingredients into a food processor and blend til smooth.
- strain mixture through a sieve and let it rest for 30 mins
- In a pan, melt the 50g of butter, stir in flour until it becomes a paste
- Add in garlic, onion and mushrooms. Cook til soft
- Reduce heat to low and stir in chicken stock and bring to a simmer
- Add in shredded roast chicken
- Once chicken is heated, stir in cream and bring to a simmer. Season with salt and pepper. Remove from heat
- Using a crepe pan or a flat saucepan on low, grease with butter
- Use 1 heaped ladle of crepe batter and spread evenly to make a pancake shape. Flip
- Put a small handful of cheese in the centre
- add in 1/2 ladle of chicken mix
- Heat til crepe looks cooked through and does not stick to pan. Fold in half
- Serve immediately with a salad or whatever sides you like
