Chicken and Mushroom Crepes

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

INGREDIENTS

CREPES
2 eggs
1 cup CARNATION Light & Creamy Evaporated Milk
1 cup plain flour
1/4 cup water
Olive or Canola oil spray
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FILLING
3 tsp oil
450 g chicken fillets, sliced
200 g mushrooms, sliced
1/4 cup plain flour, extra
2 cups CARNATION Light & Creamy Evaporated Milk, extra
4 spring onions, chopped
salt & pepper
1/2 cup grated cheese

METHOD

CREPES

1. Combine first 4 ingredients, mix until smooth.
2. Heat a frying pan, spray with oil.
3. Pour ¼ cup crepe mixture into pan, swirl to coat pan, when golden, turn and cook other side, remove from pan.
4. Repeat with remaining mixture. Set crepes aside.

FILLING

1. Preheat oven to 200°C.
2. Heat oil in pan, add chicken and mushrooms, cook 2 minutes.
3. Add combined extra flour and extra CARNATION Light & Creamy Evaporated Milk, bring to boil stirring, remove from heat.
4. Stir in spring onions, salt, pepper, and half the cheese, cool.
5. Divide filling evenly between crepes, roll up, place on oven tray, sprinkle with remaining cheese.
6. Bake 10-15 minutes until hot and cheese melts.
7. Serve crepes with a leafy green salad.

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