Ingredients:
☐ 100g Plain Flour
☐ 300ml Skim Milk
☐ 2 Eggs
☐ 3 tsp Canola or Vegetable Oil
☐ 2 skinless Chicken Breasts
☐ 1 cup Mushrooms, sliced
☐ 1 can condensed Cream of Mushroom Soup
☐ ¼ cup reduced fat Sour Cream
☐ 2-3 stalks Spring Onion, chopped
☐ Juice of 1 small lemon
☐ Salt & Pepper to taste
Method:
- To make the crepes, combine eggs, flour, milk, and oil with a hand mixer until smooth. Cover the bowl and let it stand for 30-40 minutes.
- Spray a frying pan or crepe maker with oil and put a medium heat. When hot, pour about ¼ cup of batter and turn to spread the batter over the bottom to form a crepe shape. Cook for a minute, then carefully turn over for another minute. Stack cooked crepes on a plate. Continue until all the mixture is used – should make 8 crepes. Place a sheet of baking paper between the crepes.
- Spray a medium saucepan and put it over a medium heat. Cut chicken into small cubes, add to the saucepan and brown. Add chopped mushrooms, cook for about 2-3 minutes. Add soup mix, sliced spring onions sour cream, lemon juice, salt, and pepper to taste.
- Place a spoonful of chicken & mushroom mixture onto a crepe, then fold in the sides or roll over the filling to encase it. Serve 2 crepes per serving.