Creamy chicken and mushroom crepes
Need a quick lunch, dinner or snack? Try our quick and easy chicken and mushroom crepes.
8 Marcel’s Ooh La La Crepes (Gluten Free)
10 - 12 mushrooms, sliced
Knob of butter
1 cup of mushroom soup (fresh soup from a pouch is best)
1 rotisserie or hot roast chicken - sliced or shredded
Fresh chopped herbs to garnish, such as chives, thyme or sage
Sour cream thinned with a little water or lemon juice, to drizzle
Melt the butter in a fry pan or skillet, and add mushrooms when butter sizzles.
Fry mushrooms until browned, turning often.
Add the mushroom soup to the fry pan, stir through and cook until bubbling.
Warm the crepes as per packet instructions.
Place warm sliced or shredded chicken down the centre of the crepe, spoon over some mushroom sauce and sprinkle with fresh herbs.
Drizzle with sour cream, roll up the crepe and enjoy!