- Serves 4
- Preparation Time 10MINS
- Cook Time 40MINS
1 cup plain flour
1 cups milk
2 tbs oil
1 onion, finely diced
2 cloves garlic, finely chopped
500g chicken mince
150g mushrooms, diced
1 x 420g can Campbells Cream of Mushroom Condensed Soup
1 cup tasty cheese, shredded
STEP 1 Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until combined.
STEP 2 Heat a non- stick frying pan over medium heat with 1 tsp of butter. Pour 3 tbs batter into pan. Swirl to cover base. Cook for 2-3 minutes or until light golden. Turnover and cook for 1 minutes.
STEP 3 Transfer to a plate. Cover to keep warm. Repeat with remaining butter and batter. Preheat oven to 180C.
STEP 4 Heat oil in a frying pan. Add onion and garlic and cook for 5 minutes or until soft. Add chicken and cook for 5 minutes or until cooked through.
STEP 5 Add mushrooms and Campbells Cream of Mushroom Condensed Soup, stir well then simmer for 10 minutes.
STEP 6 Divide filling between crepes and roll them up. Place the rolled crepes in a baking tray and drizzle any remaining soup mixture over the crepes, and sprinkle cheese on top.
STEP 7 Bake for 30 minutes until crisp and golden.