Creamy Chicken Filled Crepes
3/4 cup plain flour
2 large eggs
1 1/4 cups skim milk
3 teaspoons canola oil
1 teaspoon olive oil
2 skinless single chicken breast fillets (125g each), cut into thin strips
1 cup sliced mushroom cups
1 can (430g) cream of mushroom soup
1/4 cup light sour cream
1/4 cup chopped spring onions/shallots
6 teaspoons fresh lemon juice
Pinch of salt
Beat flour, eggs, milk and oil to a smooth batter in a mixing bowl. Cover and stand at room temperature for 30 minutes.
Spray a 20cm non stick frying pan or crepe pan with vegetable oil cooking spray. Place over medium heat until hot. Pour in 1/4 cup batter, tilting so base is covered. Cook until bottom is golden, about 1 minute. turn; cook for 1 more minute.
Transfer crepe to a large plate. Repeat Step 2 until there are 8 crepes. Place greaseproof paper between each.
Heat olive oil in a non stick frying pan over a medium heat. Add chicken; cook for 3 minutes. Add mushrooms; cook for 2 minutes. Add soup, sour cream, spring onions, lemon juice and salt. Cook, stirring, until heated through and thickened slightly, about 2 minutes.
Place crepes on individual plates. Spoon filling along center; fold sides of crepes over filling to cover. Serve immediately.
Pairs Well With
Before cooking, stand the crepe batter for 30 minutes to allow the starch grains to soften. This will give the cooked crepes a lighter texture.
Light sour cream enriches the chicken mushroom filling without adding as mush fat as regular sour cream. do not boil filling as sour cream may curdle.