Fill with chicken and mushrooms for main and follow with a zesty orange sauce for dessert (our easy non-alcoholic nod to the traditional Crepe Suzette).
Crepe Batter
1 cup plain flour
2 eggs (beaten)
240ml milk
pinch of salt.
Place flour in bowl. Make well and place eggs in. Whisk (or use egg beater) in eggs and add milk gradually until combined and smooth. Place aside for 30 mins. Re whisk transfer to jug (easy to pour)
Too cook heat frying pan spray with olive oil or non-stick. Pour a small amount of mixture in centre and and rotate pan until batter spreads to edges. Flip once browned and cook both sides.
Savory Filling
2 chicken breasts sliced thinly
200g mushrooms sliced
1 bunch of asparagus
100g tasty cheese
1/2 small tub of Philly cream cheese for cooking
Heat separate frying pan add chicken and cook till lightly browned, transfer to bowl.
Add mushrooms cook until soft.
Add asparagus and philly cheese stir through.
Place in chicken and stir through.
Add mixture to centre of crepes sprinkle with cheese, fold over and serve.
For dessert.
Juice of 6 oranges
Rind of 6 oranges.
1 tsp butter
1 tsp caster sugar
125ml water
4 oranges segmented
vanilla ice-cream
Melt butter in saucepan. Add water on low heat stir in juice, sugar and rind. When heated through place segments on crepes, pour over sauce, fold crepes and serve with or without ice-cream.
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