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Chicken and Mushroom Crépes


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Ingredients

0 g

Chicken and Mushroom crepes

  • 200 grams plain flour
  • 4 eggs, lightly beaten
  • 375 grams Milk

Filling

  • 500 grams chicken breast, sliced
  • 25 grams Butter or Marg
  • 2 onions, cut in half
  • 2 cloves garlic
  • 100 grams white wine
  • 40 grams plain flour
  • 1 teaspoon paprika
  • 2 teaspoon dried rosemary
  • 1 tablespoon Vegetable stock paste
  • some black pepper
  • 170 grams water
  • 300 grams sour cream
  • 12 sprigs flat leaf parsley
  • 375 grams cheese
  • 6
    30min
    Preparation
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Crépes
  1. Step 1 Add all ingredients to TM bowl and mix 30 secs/ Sp 6

    Scrape down sides and mix 10secs/ Sp 6

    Set aside to ret for AT LEAST 45 mins
  2. Step 2 After resting, Heat a frying pan or crépe pan. Lightly grease with butter or oil. Pour in 2 to 3 tablespoons of batter and swirl quickly over base of pan.
  3. Cook gently until golden brown then turn to brown the other side.

    cook remaining batter in the same manner

    Preheat oven to 180°C
  4. FILLING



    Step 1 Grate Cheese 10 sec/ sp10 Set asided

    Clean and dry bowl
  5. Step 2

    Chop Parsley 3secs/ sp 7 and set aside
  6. Step 3

    Place onion and garlic in TM bowl and chop 3 sec / sp 7
  7. Step 4 Add butter and sauté 3 mins / 120°C / sp 1
  8. Step 5

    Add chicken cook 10mins /100°C /sp1Counter-clockwise operation
  9. Step 6

    Mix flour and wine together add to TM bowl with paprika, rosemary, pepper, vegetable stock paste, mushrooms and water cook 3min / 100°C/ sp1Counter-clockwise operation
  10. Step 7

    With Simmering Basket instead of MC ,

    Add Sour cream and stir thru on 10mins/ Varoma / sp2Counter-clockwise operation
  11. Assemble



    Place an even portion of chicken mixture on each crépe.

    Rollup into cigar shape and place in a large, lightly greased casserole dish. Repeat with all crépes.

    Sprinkle with cheese and bake in oven for 30mins or until cheese melts and crépes are heated through.

    This will take a little longer if chicken mixture was allowed to cool.

    Garnish with Chopped parsley.

    Serve with steamed veggies or salad
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Accessories you need

11

Tip

Stand batter for 45mins or overnight int he refridgerator.

this will ensure that the crépe is tender and not rubbery.



Crépes can be made in advance and kept, covered, in the fridge for up to 3 days or frozen for up to 3 months.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • The recipe doesn't seem to say how much mushroom

    Submitted by Ariaflame on 14. March 2019 - 20:25.

    The recipe doesn't seem to say how much mushroom

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