Tuesday, January 27, 2009

Chicken and corn crepes

Want dinner in a hurry? Fill these ready-made crepes with a tasty homemade filling and you'll be done in no time!

Cooking Time 15 minutes

Ingredients (serves 4)

* 20g butter
* 2 tbs plain flour
* 330ml (1 1/3 cups) milk, warmed
* 40g (1/2 cup) coarsely grated cheddar
* 200g (2 cups) shredded cooked skinless chicken
* 1 x 420g can corn kernels, drained
* 2 tbs chopped fresh chives
* 1 x 350g pkt Mountain Mist frozen French-style crepes
* Baby spinach leaves, to serve

1. Melt the butter in a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and begins to come away from the side of pan. Gradually add the milk, whisking constantly, until combined. Cook, stirring, for 3-5 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Stir in the cheddar. Season with salt and pepper. Add the chicken, corn and chives and combine.
2. Meanwhile, warm the crepes following packet directions or until heated through.
3. Divide the chicken mixture among the crepes. Roll up firmly to enclose filling. Serve immediately with spinach leaves.

Australian Good Taste - Page 33
Recipe by Alison Roberts


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