Name: Chicken and Mushroom Crepe recipe by Nagina Hasan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For Crepe Recipe; 1 cup plain flour; 2 large eggs; 2 cups milk; Oil or butter, for greasing pan; For filling; 1 bunch green spring onion (keep green part separate); 250 gm minced chicken; 1 packet mushroom chopped; 2 tbs chopped garlic; 2 tbs wheat flour; 3/4 cup chicken stock or water; 1/2 cup Parmesan cheese; 100 gm amul cream; To make the white sauce; 2 + 2 tbs oil and butter; 2 tbs wheat flour; 2 cups milk; 1/2 cup half and half; 100 gm mozzarella cheese grated; 3-4 Green onions leaves chopped; Few basil leaves; Salt and Pepper to taste

Ingredients Serving: 4

For Crepe Recipe
1 cup plain flour
2 large eggs
2 cups milk
Oil or butter, for greasing pan
For filling
1 bunch green spring onion (keep green part separate)
250 gm minced chicken
1 packet mushroom chopped
2 tbs chopped garlic
2 tbs wheat flour
3/4 cup chicken stock or water
1/2 cup Parmesan cheese
100 gm amul cream
To make the white sauce
2 + 2 tbs oil and butter
2 tbs wheat flour
2 cups milk
1/2 cup half and half
100 gm mozzarella cheese grated
3-4 Green onions leaves chopped
Few basil leaves
Salt and Pepper to taste

Instructions

Lightly whisk eggs in a medium bowl. Add half the flour and whisk or stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste.
Add milk gradually, whisking or stirring between each addition to make a smooth
Transfer crepe batter into a container with a pouring spout to make it easier to pour the batter into the pan. Leave batter to stand for 30 minutes before using.
If preparing batter more than 30 minutes in advance, cover and store in the refrigerator until required.
After at least 30 minutes standing time, stir the batter before using. Lightly grease a non-stick pan . Place pan over medium or medium-high heat.
When pan is hot, pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a crepe .
If you find that the batter is a little too thick to produce a thin, even crepe, add a dash of extra milk to the batter. Same procedure like neer dosa.
Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crepe with a spatula.
Flip crepe and cook the other side until it has begun to colour. Remove cooked crepe from pan and place crepe on a plate. Lightly grease pan before cooking next crepe.
Now make the filling.
Take half of the butter into a large skillet and melt. Add spring onion and garlic. Saute. Now add mushroom and minced chicken and cook until tender. Add remaining butter and allow to melt. Add flour to pan, stir and mix in completely.
Add chicken stock or water and cream. Stir well as you pour to blend thoroughly. Now add Parmesan Cheese and stir well. Add rosemary and a pinch of salt and pepper. Stir to combine.
Fill crepes with the filling.
Roll and place seam side down into a prepared casserole pan. Cover with sauce.
How to prepare the white sauce.
Melt butter and oil together. Add flour.
Slowly add milk and cream, mixing constantly with your whisk.
The sauce will bubble and thicken . Now add the cheese and continue stirring.
Pour over crepes.
Sprinkle with green onions.
Bake for 30 minutes, or until bubbly and browning on top.

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