Chicken and Mushroom Sauce with Crepe

This is another simple way to serve a classic crepe with a savoury concoction for lunch or dinner. The crepe is an enjoyable extra that can be added to any mixture. I like the combination of mushroom, chicken and sauce in addition to this is a striking dish packed full of flavour.

Ingredients serve 6

Crepes (recipe)

3 tbls butter (60g)

⅜ cups plain flour (60g)

850 g milk

1 tsp sea salt

¼ tsp ground white pepper

2 tbls butter (40g)

1 finely chopped onion (150g)

300 g sliced mushrooms

250 ml white wine

400 g diced cooked chicken tenderloin

Finely chopped parsley

Method

Make crepes according to the recipe. For the white sauce, melt 60 g butter in a saucepan on low heat and mix in the flour with a whisk. Add milk, salt and pepper while whisking. Bring to the boil on medium heat while whisking and set aside. Melt 40 g butter in a saucepan and add chopped onion. Cook for approx. 5 minutes until soft and transparent. Add the sliced mushroom and cook on medium heat while occasionally stirring for approx. 10 minutes. Add the white wine and diced chicken. Cook for approx. 15 minute and add the sauce made earlier. Bring back to nearly boil approx 90ºC and place a portion of the mixture on a plate. Roll one crepe like a Swiss roll and finely slice. Place the sliced crepe on top with chopped parsley and cracked pepper.

Note: Adding some shredded cheddar cheese to the sauce transmits another layer of flavour and texture.