Wednesday, March 6, 2013

Chicken and Mushroom Baked Crepes

Tonight's dinner surprised me on two levels - firstly I didn't think my kids would eat savoury crepes and secondly I didn't think my husband would appreciate "pancakes" for dinner!  I was wrong on both counts and stand corrected.

In fact tonight is the first time ever I have cooked savoury crepes and the first time I have ever served pancakes as a main course.  This recipe was very tasty. 
 
The soft crepe enveloping the creamy chicken and mushroom filling was absolutely delightful and delicate.  Although the filling ingredients sound "plain" as such in fact the delicate thick creamy sauce was perfect - you could taste every element right down to the pinch of nutmeg. 

Needless to say nothing left......


Chicken and Mushrooms Baked Crepes
(Recipe sourced from WW Cook Hearty Cookbook)

Serves: 4
ProPoints per Serve: 12

cooking spray
1/2 brown onion, finely chopped
400 grams lean chicken breast fillet, fat trimmed, cut into 1 cm pieces
400 grams button mushrooms, sliced
2 tablespoons water
salt
freshly ground black pepper
2 tablespoons Weight Watchers Canola Spread
2 tablespoons plain flour
1/2 cup skim milk
1/2 cup chicken stock
pinch ground nutmeg
2 tablespoons fresh flat leaf parsley, chopped
8 French-style frozen crepes, just thawed
1/3 cup finely grated parmesan cheese
2 tablespoons finely chopped fresh chives

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Spray a 28cm x 20cm x 3cm ovenproof dish with cooking spray.
 
Lightly spray a large non-stick frying pan with cooking spray and heat over medium-high heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add chicken and cook, stirring, for 5 minutes or until browned.  Add mushrooms and 2 tablespoons water and cook, stirring, for 2 minutes or until mushrooms have softened.
 
Heat spread in a saucepan over medium heat.  Add flour and cook, stirring, for 1 minute. Combine milk, stock and nutmeg in a jug.  Gradually add milk mixture to the folour mixture and stir until  smooth.  Bring to the boil.  Reduce heat to low and simmer, uncovered, for 2 - 3 minutes or until sauce has thickened.  Stir in chicken mixture and parsley.
 
Reserve 1/2 cup of the chicken mixture.  Lay crepes on a flat work surface.  Divide remaining chicken mixture among crepes and spread evenly along 1 edge.  Roll crepes to enclose filling and place, seam side down, in prepared dish.  Spoon reserved filling along centre of crepes.  Sprinkle with parmesan cheese and bake for 10 minutes or until cheese is melted.
 
Served sprinkled with chives. 
 

1 comment:

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