Crepes Stuffed with Chicken and Mushrooms

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Chicken120 g
• Mushrooms1/2 cup (35 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Mix the milk, egg and flour in a bowl until all the ingredients are combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings to get two or three crepes.

4. 4

   Step 4

   If you do not have this type of pan, add some oil.

5. 5

   Step 5

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until the mixture is finished.

6. 6

   Step 6

   Simultaneously, cut the chicken into strips and the mushrooms into slices.

7. 7

   Step 7

   In the same pan, heat the oil over medium heat and spread. Add the chicken and mushrooms and season with salt and pepper.

8. 8

   Step 8

   Cook for 5 minutes and stir occasionally. Cover and cook until the chicken is cooked, and the mushrooms have reduced in size.

9. 9

   Step 9

   Add the paprika and mix well.

10. 10

    Step 10

    Once done, fill the pancakes with the chicken, fold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crepes Stuffed with Chicken and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.