Chicken & Mushroom Crepes

The quantities in this will vary according to how many you are cooking for. I used premade gluten free crepes available by Marcel.

I made it for three and this is what I used:

1 Tbspn olive oil

1 heaped tspn freshly chopped garlic

1 large chicken thigh – diced (1cm cubed or smaller)

8 moderately large button mushrooms

1 Tbspn slivered almonds

Stripped leaves of 2 sticks of thyme

Cracked pepper to taste

1 cup of roux based white sauce with freshly ground nutmeg

3 GF crepes

Heat oil in heavy based frying pan, add garlic before the pan gets too hot. As the garlic starts to sizzle, add chicken and lightly brown. Add roughly chopped mushrooms and cracked (or freshly ground) pepper and continue to stir. Add Thyme leaves, almonds and ¾ of the white sauce and stir through. Turn off heat.

Warm up crepes, put 1/3 of the mix in each crepe and roll up. Put white sauce back onto low heat, add extra milk to thin it and then pour over the crepes. Serve with fresh crisply cooked vegetables.

Bon Appetit!!

Cate