CHICKEN, MUSHROOM & SPINACH FILLED CRÊPES WITH MUSHROOM SAUCE – BY MANU

CHICKEN, MUSHROOM & SPINACH FILLED CRÊPES WITH MUSHROOM SAUCE – BY MANU

Lockdown Lunch With Manu- Episode 2.

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Buckwheat crêpes (makes 12)

  • 330g fine buckwheat flour
  • 3tsp salt
  • 750ml water
  • 1 egg
  • 50g butter (melted)

Or

Savoury crêpes (makes 12)

  • 250g plain four
  • 2tsp salt
  • 750ml milk
  • 3 eggs
  • 50g butter (melted)

Filling

  • 6 large chicken thigh fillet (skinless)
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 250g button mushrooms (sliced)
  • 2 bunches English spinach (roughly chopped)
  • 1 bunch chives
  • 2 pouches The Sauce by Manu Mushroom sauce
  • 50g parmesan cheese (shredded)
  • 150g cheddar cheese (shredded)

Method

  • To make the batter mix the flour and salt into a bowl, in another bowl whisk the egg and the water/milk together and pour the wet mix into the flour and mix well until smooth, pass the batter through a fine sieve and finally whisk in the melted butter, set aside.
  • Heat the crêpe or non-stick pan onto a medium to high heat, brush with a little bit of butter, remove the pan from the heat and ladle some of the batter in the pan, tilting the pan to spread the batter across the base. Cook for a minute or so or until golden brown and turn the crepe over with the help of a palette knife. Keep repeating the process until the batter in finished.
  • To make the filling, place a large frying on medium to high heat, drizzle with olive oil, add in the onion, cook for couple of minutes, add in the garlic and cook for a minute, through in the chicken pieces next an cook for 3 or 4 minutes, then add the mushrooms cook for another 3 minutes, next add in the spinach and cook until welted and finally stir in the parmesan and 1 pouch of mushroom sauce, pour the filling onto a flat tray and set aside to cool a little.
  • Place 6 crêpes onto your work surface, split the chicken filing in between the 6 crêpes, placing the filling in the centre, fold the sides in and roll the crêpes closed.
  • Place the filled crêpes into an oven dish, pour the second pouch of mushroom sauce over the crêpes and sprinkle with cheddar cheese,
  • Place in the hot oven until the top is gratinated

 

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