Fill soft crepes with creamy chicken and mushroom filling for a week-night meal with a difference.
Ingredients
- olive oil cooking spray
- 500g chicken breast fillets, trimmed, thinly sliced
- 200g Swiss brown mushrooms, thinly sliced
- 150g button mushrooms, thinly sliced
- 2 green onions, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup light thickened cream
- 1/2 cup Massel chicken style liquid stock
- mixed salad leaves, to serve
Crepes
- 1 cup plain flour, sifted
- 2 cups reduced-fat milk
- 2 eggs
Method
- Step 1Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a plate.
- Step 2Add mushroom to pan. Cook, stirring, for 5 minutes or until tender. Return chicken to pan. Add onion, garlic, cream and stock. Stir to combine. Reduce heat to low. Simmer for 4 to 5 minutes or until slightly thickened.
- Step 3Make Crepes: Place flour in a bowl. Whisk milk and egg in a jug. Whisk milk mixture into flour. Spray a 20cm (base), non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
- Step 4Fold 1 crepe in half. Top with chicken mixture. Fold in half. Repeat with remaining crepes and mixture. Serve with salad.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1851 kj
Energy
13g
Fat Total
6g
Saturated Fat
3g
Fibre
44g
Protein
206mg
Cholesterol
286.09mg
Sodium
9g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Nadia French
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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