400g skinless chicken breast, chopped
200g mushrooms, chopped
1/2 cup light evaporated milk
2 tsp cornflour
3 cloves garlic, crushed
2 spring onions chopped
1/2 cup chicken stock
50g extra light cheese, grated (Bega)
2 tsp light butter
1/2 tsp dried tarragon
4 ready made frozen crepes (Creative Gourmet)
Add the cornflour to the evaporated milk and whisk.
Coat a non stick frypan with cooking spray and cook the chicken until brown and just cooked through. Remove from pan and add the mushrooms and butter and saute till soft. Return the chicken to the pan, add the garlic, spring onions, milk, stock, tarragon, wine and pepper.
Bring to the boil and simmer until sauce thickens. Add salt if you think it needs it.
Divide mixture between four crepes and roll up, place in a baking dish coated with cooking spray, scatter the cheese evenly over crepes, and put under the grill or in the oven, until the cheese is melted.
Serves 4 @ 8 ProPoints.
The flavour of these crepes was wonderful. I only made three as it was only the kids and I tonight, but I froze the other portion of sauce which will make a quick and easy meal for someone with a thawed crepe and a bit of grated cheese. We had ours with a big mixed salad. We have all sorts of ideas for crepes now, both sweet and savoury. I'm going to try them with prawns in a garlic cream sauce.