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September
24
2006

CHICKEN & MUSHROOM CREPES

[WW FRENCH P26] 

CREPES

¾ CUP PLAIN FLOUR

3 EGGS [lightly beaten]

1 TABLESPOON OIL

1 CUP MILK

SIFT FLOUR INTO BOWL, MAKE A WELL IN CENTRE. ADD COMBINED EGGS, OIL & MILK TO WELL, SLOWLY WHISK LIQUID INTO FLOUR UNTIL BATTER  IS SMOOTH.

HEAT PAN OVER MEDIUM HEAT, ADD A SMALL KNOB OF BUTTER & SWIRL BUTTER EVENLY AROUND PAN. POUR 2 TO 3 TABLESPOONS OF BATTER INTO PAN, SWIRL ROUND TO COVER BASE OF PAN EVENLY

WHEN CREPE IS LIGHTLY BROWNED UNDERNEATH TURN TO BROWN OTHER  SIDE. REPEAT WITH REMAINING BATTER. MAKES ABOUT 12 CREPES.

FILLING

30g BUTTER

1 ONION [thinly sliced]

4 BACON RASHERS [chopped]

250g BABY MUSHROOMS

2/3 CUP SOUR CREAM

2 TABLESPOONS BRANDY

½ CHICKEN STOCK CUBE

2 TEASPOONS CORNFLOUR

½ CUP WATER

2 CUPS CHOPPED COOKED CHICKEN

HEAT BUTTER IN FRYING PAN, ADD ONION, BACON & MUSHROOMS, STIR OVER HEAT UNTIL ONION IS SOFT. STIR IN SOUR CREAM, BRANDY, CRUMBLED STOCK CUBE & BLENDED CORNFLOUR & WATER. STIR CONSTANTLY OVER HEAT UNTIL MIXTURE BOILS & THICKENS, REDUCE HEAT, STIR IN CHICKEN, STIR OVER HEAT A FURTHER 1 MINUTE. PLACE 2 TABLESPOONS OF FILLING ON EACH CREPE, ROLL UP CREPES, PLACE IN SINGLE LAYER IN OVENPROOF DISH. SPRINKLE WITH TOPPING, BAKE UNCOVERED IN MODERATE OVEN [180C] FOR ABOUT 15 MINUTES.

TOPPING

30g BUTTER

1 CUP STALE BREADCRUMBS

2 TABLESPOONS CHOPPED PARSLEY

1 CUP GRATED TASTY CHEESE

MELT BUTTER IN FRYING PAN, STIR IN BREADCRUMBS, STIR OVER HEAT UNTIL BREADCRUMBS ARE GOLDEN BROWN, STIR IN PARSLEY & CHEESE.

Damian Crepes , trackback 21 views

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