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Chicken and corn crepes

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 20g butter
  • 2 tablespoons plain flour
  • 330ml (1 1/3 cups) milk, warmed
  • 40g (1/2 cup) coarsely grated cheddar
  • 200g cooked chicken
  • 1 x 420g can corn kernels, drained
  • 2 tablespoons chopped fresh chives
  • 1 x 350g pkt Mountain Mist frozen French-style crepes
  • Baby spinach leaves, to serve


  • 1
    Melt the butter in a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and begins to come away from the side of pan. Gradually add the milk, whisking constantly, until combined. Cook, stirring, for 3-5 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Stir in the cheddar. Season with salt and pepper. Add the chicken, corn and chives and combine.
  • 2
    Meanwhile, warm the crepes following packet directions or until heated through.
  • 3
    Divide the chicken mixture among the crepes. Roll up firmly to enclose filling. Serve immediately with spinach leaves.

Source: taste.com.au


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