Sorry, you need to enable JavaScript to visit this website.
Share this Recipe


Chicken and Mushroom Crepes


Time preparation20mn

Time cooking25mn

Time Total45mn



2 eggs

1 cup (250mL) light evaporated milk

1 cup (150g) plain flour

¼ cup (60mL) water

spray oil for cooking


2 tbsp oil

500g chicken breast fillet, sliced

200 g mushrooms, sliced

¼ cup (35g) plain flour, extra

2 cups (500ml) light evaporated milk, extra

4 green onions (shallots), sliced

½ cup (60g) grated cheddar cheese



  1. Combine eggs, light evaporated milk, flour and water; mix well to form a smooth batter.
  2. Heat frying pan over medium heat; spray with oil. Pour ¼ cup (60ml) batter into pan, swirl to coat base of pan; when golden, turn, cook other side. Remove from pan and cook remaining crepes.


  1. Preheat oven to 200°C/180°C fan forced.
  2. Heat oil in a frying pan over medium heat; cook chicken and mushrooms 4 minutes. Add combined extra flour and extra light evaporated milk, bring to the boil, stirring, simmer 2 minutes then remove from heat. Stir in green onions and cheese.
  3. Divide filling evenly between crepes, roll up or fold and place in a baking dish. Bake 10 – 15 minutes or until hot and cheese melts.

Join the program today!

Helping you navigate through your motherhood journey.

  • Expert nutrition advice from Nutritionists
  • Expert Advice 24/7
  • Handy interactive tools & trackers
  • Exclusive access, deals and giveaways

Still haven't found
what you are looking for?

Try our new smart question engine. We'll always have something for you.