CHICKEN-MUSHROOM CREPE FILLING
This recipe is from an old weight watchers cook book and though it has been a few years since I last made I will be doing tomorrow night as it is an easy tea and it can also be frozen to be used later. The original recipe uses 360 grams of cooked chicken but I usually use a small cooked chook bought from the deli. I have also upped the original recipe to feed 6, so I have 2 serves for freezing. I like recipe #35049 for the crepes but would omit the sugar for this recipe.
Provided by ImPat
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan heat butter (or margarine) until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes.
- Add mushroom and saute for 3 minutes and then add flour and cook, stirring constantly for 3 minutes long.
- Remove pan from heat and gradually stir in water and then add crumbled stock cubes (or powder) and then return to the heat and bring to the boil.
- Reduce heat and let simmer for 5 minutes and then add chciken and seasonings and simmer for 3 minutes longer and then stir in peas and cook until tender, about 3 minutes.
- Serve in crepes or if freezing for later use let cool and then divide evenly into plastic freezer bags, label and freeze for future use - defrosting in the fridge overnight and then gently reheat.
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YONATAN ABEL
[email protected]Thank you for sharing this recipe!
Israr Uddin
[email protected]This recipe is a great addition to my cookbook.
Rahil Hq
[email protected]I can't wait to make this recipe again.
Irma Coz
[email protected]This recipe is a must-try for any crepe lover.
Aberene Fourie
[email protected]These crepes are the best I've ever had.
Finshley Bonga
[email protected]I love this filling! It's so creamy and flavorful.
Keva Marron
[email protected]This recipe is a keeper. It's easy to make, delicious, and a great way to use up leftover chicken.
Faith Johnson
[email protected]I made this filling for a brunch party last weekend, and it was a huge hit. Everyone loved the crepes, and they were all asking for the recipe.
Mr faisu Khan
[email protected]This filling is so easy to make, and it's a great way to use up leftover chicken. I always have a few cups of cooked chicken in my freezer, so this recipe is a lifesaver.
majida Imran
[email protected]I'm not a big fan of mushrooms, but I loved this filling. The chicken and cheese overpowered the mushroom flavor, so it was perfect for me.
Angie Neff
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crepes and didn't even notice the mushrooms.
Linford Ochieng
[email protected]I made this filling for dinner last night and my family loved it! The crepes were light and fluffy, and the filling was creamy and flavorful. We'll definitely be making this again.
Irfan Moinuddin
[email protected]This chicken mushroom crepe filling is a winner! It's easy to make and packed with flavor. I love that it's a great way to use up leftover chicken and mushrooms.