300g plain flour
1/4 teaspoon salt
Melted butter or oil
80g tablespoons butter
150g mushrooms, chopped
6 spring onions, chopped
2 tablespoons parsley, chopped
400g cooked turkey pieces
2 teaspoon salt
4 tablespoons plain flour
1/4 teaspoon pepper
100g swiss cheese, grated
100g parmesan cheese, grated
200ml single cream
2 tablespoons melted butter
100g seasoned breadcrumbs
Beat 300g flour, salt and eggs to form a thick paste.
Slowly stir in milk and beat smooth.
Let stand 1 hour. Make 20 crepes in a 7-inch pan.
Stack between pieces of waxed paper.
Sauté mushrooms, onions and parsley in some butter until tender.
Add chicken and a sprinkle of salt. Set aside.
Melt butter over medium heat.
Stir in flour until smooth.
Slowly pour in milk and cook until it boils and thickens.
Add sprinkling of salt and pepper.
Add cheeses and stir to melt.
Add 1/4 of the sauce to chicken mixture.
Stir cream into remaining cheese sauce.
Fill crepes and place in greased 8 x 11-inch dish.
Pour sauce over crepes.
Mix together butter and breadcrumbs.
Sprinkle over crepes and bake at 160 degrees C (Gas Mark 3) for 20-30 minutes.
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