Looking for a quick and easy after school dinner? Try this delicious Chicken and Mushrooms Crepe Bake.
4 people25 minutes10 minutes
For the Chicken and Mushroom Sauce
100mlChicken Stock Cube
2 - SuperValu Fresh Chicken Fillets
cut into small pieces
1 - SuperValu Onion
For the Crepe/Pancake Batter
2 - Fresh Egg
melted plus extra for cooking
2tbspSuperValu Sunflower Oil
First, prepare the crepes. Sift the flour into a bowl and make a well in the centre.
Add all the other batter ingredients and whisk well to remove any lumps. Let the batter rest in the fridge for at least an hour before making the crepes to allow the mixture to settle.
In the meantime prepare the filling, heat some oil in a large frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened.
Add mushrooms and thyme. Cook, stirring occasionally, for 3-5 minutes until the mushrooms are tender and all liquid has evaporated.
Add the white wine, cream and chicken stock. Bring to a simmer and add the chicken pieces. Simmer, stirring occasionally, for 5 minutes or until slightly thickened and chicken is cooked through. Remove from heat. Set aside to cool.
Then, remove the crepe batter from the fridge, and combine to check the consistency.
Heat a nonstick flat pan, or crepe pan, add a tablespoon of clarified butter. Ladle a little batter into the centre of the pan, tilting the pan so that the batter covers the surface thinly and evenly.
Cook on both sides until lightly browned. Slide it out of the pan onto a side plate until needed.
Preheat the oven to 180°C/350F/Gas Mark 4.
Spoon 2 tbsp chicken and mushroom mixture into the centre of a crepe and roll to enclose the filling. Place in a ovenproof dish.
Repeat with remaining crepes. drizzle over any leftover sauce. Sprinkle with additional cheese.
Place the ovenproof dish in the oven or under a grill for approximately 10 minutes or until lightly browned. Stand for a few minutes before serving.