Crepes and Creamy Chicken Sauce
2 eggs
2 T oil
2 C milk
2 C flour
2 T butter
2 onions, finely chopped
4 rashers bacon
1 C sour cream
2 t chicken stock powder
Cornflour
1 ½ C water
2 cooked chicken breasts, chopped
Grated cheese
4 mushrooms
2 T oil
2 C milk
2 C flour
2 T butter
2 onions, finely chopped
4 rashers bacon
1 C sour cream
2 t chicken stock powder
Cornflour
1 ½ C water
2 cooked chicken breasts, chopped
Grated cheese
4 mushrooms
Beat crepe ingredients together (eggs, oil, milk, flour). Mixture should be runny. Pour 1/3 cup of the mixture onto a lightly oiled frypan. Allow mixture to spread. Turn when browned underneath, cook other side. Place on an enamel plate and keep warm in a warm oven. Repeat until all mixture is used.
Heat margarine in large saucepan. Add onion, bacon and mushrooms, stir over heat until onion is soft. Remove from heat and stir in sour cream, stock powder and blended cornflour and water. Return to heat and stir constantly until the mixture boils and thickens, reduce heat. Add chicken. Cook gently for 1 minute or more.
Place a tabs of this mixture on each crepe. Roll up, place in a single layer in an ovenproof dish, sprinkle with the cheese. Place under a grill or in an oven until brown on top
Heat margarine in large saucepan. Add onion, bacon and mushrooms, stir over heat until onion is soft. Remove from heat and stir in sour cream, stock powder and blended cornflour and water. Return to heat and stir constantly until the mixture boils and thickens, reduce heat. Add chicken. Cook gently for 1 minute or more.
Place a tabs of this mixture on each crepe. Roll up, place in a single layer in an ovenproof dish, sprinkle with the cheese. Place under a grill or in an oven until brown on top