Chicken and Mushroom Crépes

Main dishes - meat Main dishes - meat

Preparation time

0min

Total time

30min

Portion

0 g

Level

easy

TM 5

by Kathiej7

published: 2017/03/11

changed: 2017/03/11

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Ingredients

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

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Recipe's preparation

Crépes

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

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.

Cook gently until golden brown then turn to brown the other side.

cook remaining batter in the same manner

Preheat oven to 180°C

FILLING

Step 1 Grate Cheese 10 sec/ sp10 Set asided

Clean and dry bowl

Step 2

Chop Parsley 3secs/ sp 7 and set aside

Step 3

Place onion and garlic in TM bowl and chop 3 sec / sp 7

Step 4 Add butter and sauté 3 mins / 120°C / sp 1

Step 5

Add chicken cook 10mins /100°C /sp1

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/ sp1

Step 7

With Simmering Basket instead of MC ,

Add Sour cream and stir thru on 10mins/ Varoma / sp2

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

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.

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

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!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.