Serves 2 generously. Cost: £3.30 for 6 crepes
For the Crepes
- 100g plain flour
- 275ml milk
- 2 eggs
- butter or margarine for greasing
Beat the eggs in a large bowl. Stir in the milk and flour. Transfer the mixture to a blender and blitz until you have a smooth liquid with the consistency of single cream.
For the filling:
- 3 chicken legs
- 1 small onion, diced
- 75g closed cup mushrooms
- 1 chicken stock cube dissolved in 1 mug water
- 50ml cream
- 1 tablespoon flour
- salt and pepper
- A little more milk for glazing
Method
- Put the chicken legs into the oven on about gas mark 7 and bake until the meat comes off the bones easily (about 20-25 minutes)
- Meanwhile make the pancakes (any standard recipe will do)
- Dice the onion and finely chop the mushroom.
- Fry the onion and garlic together in a little oil until the onion is golden brown.
- Remove the chicken from the oven. When it has cooled, remove the skin and tear the flesh into small pieces.
- Add the chicken and mushroom to the onion and continue to fry until the mushroom is cooked.
- Add the chicken stock and the cream and simmer until the sauce is very thick. Add a tablespoon of flour mixed with water if you need to.
Spoon about 2 tablespoons of the chicken mixture onto a crepe and fold it into a long thin parcel (see picture). Transfer to the plate with the folded sides facing down.Repeat with the rest of the chicken mixture. Serve the crepes with new potatoes and a green vegetable.
Serves 2 generously. Cost: £3.30 for 6 crepes
For the Crepes
- 100g plain flour
- 275ml milk
- 2 eggs
- butter or margarine for greasing
Beat the eggs in a large bowl. Stir in the milk and flour. Transfer the mixture to a blender and blitz until you have a smooth liquid with the consistency of single cream.
For the filling:
- 3 chicken legs
- 1 small onion, diced
- 75g closed cup mushrooms
- 1 chicken stock cube dissolved in 1 mug water
- 50ml cream
- 1 tablespoon flour
- salt and pepper
- A little more milk for glazing
Method
- Put the chicken legs into the oven on about gas mark 7 and bake until the meat comes off the bones easily (about 20-25 minutes)
- Meanwhile make the pancakes (any standard recipe will do)
- Dice the onion and finely chop the mushroom.
- Fry the onion and garlic together in a little oil until the onion is golden brown.
- Remove the chicken from the oven. When it has cooled, remove the skin and tear the flesh into small pieces.
- Add the chicken and mushroom to the onion and continue to fry until the mushroom is cooked.
- Add the chicken stock and the cream and simmer until the sauce is very thick. Add a tablespoon of flour mixed with water if you need to.
Spoon about 2 tablespoons of the chicken mixture onto a crepe and fold it into a long thin parcel (see picture). Transfer to the plate with the folded sides facing down.Repeat with the rest of the chicken mixture. Serve the crepes with new potatoes and a green vegetable.
