Chicken Mushrooms Crepes
Today is pancakes day, but as I have been eating lots of sweets recently, I thought I would have savory pancakes instead..lol
500 ml milk
250gr sifted flour
1/2 tsp salt
Cooked chicken breast
1 tin chopped mushrooms
2 tbsp butter
Salt and pepper
Mix together the flour and salt in a large bowl.
Combine the eggs and milk in a bowl, then gradually mix into the flour with a
Continue to whisk until a smooth batter forms.
Leave the mixture to rest for 30 minutes.
Add the oil and mix.
Rub your crêpe pan or frying-pan with a little butter.
Ladle batter on pan and swirl around until completely coated and spreads out
Cook for a minute or two on each side or until lightly browned.
Use a knife or palette knife to flip crepes.
Stack on a plate until ready to use.
- Sauté the mushrooms together with the chopped onion in butter. Season.
- Dice the chicken in small cubes and add it to the mushrooms
- Mix all with the béchamel sauce
- Fill the pancakes with this mixture
If you intend to bake the filled crepes in the oven then use only 3/4 of the béchamel sauce . Place the filled pancakes on a oven proof dish and pour the remaining béchamel sauce over them then sprinkle with some grated cheese.