Chicken and Mushroom Crepes

  • cooking time
    25 m
  • calories per serve
    389 cal
  • serves
    8
CREPES
2
eggs
1 cup
NESTLÉ CARNATION Light & Creamy Evaporated Milk (250ml)
1 cup
plain flour (150g)
1/4 cup
water (60ml)
spray oil for cooking
FILLING
2 tbsp
oil
500 g
chicken breast fillet, sliced
200 g
mushrooms, sliced
1/4 cup
plain flour, extra (35g)
2 cups
NESTLÉ CARNATION Light & Creamy Evaporated Milk (extra) (500ml)
4
green onions (shallots), sliced
1/2 cup
grated cheddar cheese (60g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
250 g
1627
282
177
60
282
122
227
16
372
Average Quantity
per:
100 g
651
11
7
24
11
5
91
6
149

Method

  1. combine eggs, NESTLÉ CARNATION Light & Creamy Evaporated Milk, flour and water; mix well to form a smooth batter.

  2. heat frying pan over medium heat; spray with oil. pour 1/4 cup (60ml) batter into pan, swirl to coat base of pan; when golden, turn, cook other side. remove from pan and cook remaining crepes.

  3. preheat oven to 200°c/180°c fan forced.

  4. heat oil in a frying pan over medium heat; cook chicken and mushrooms 4 minutes. add combined extra flour and extra NESTLÉ CARNATION Light & Creamy Evaporated Milk, bring to the boil, stirring, simmer 2 minutes then remove from heat. stir in green onions and cheese and enjoy these delicious chicken and mushroom crepes!

  5. divide filling evenly between crepes, roll up or fold and place in a baking dish. bake 10 – 15 minutes or until hot and cheese melts.

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