Easy Creamy Chicken Crepes

Easy Peasy recipe tonight for dinner.
Serving with a Rocket Salad and a
Tomato, Basil and Bocconcini Salad

And for the time poor, there is a
Cheat Note:
Use ready made crepes from the
freezer section of the supermarket

Ingredients
Crepes
1 cup of flour
1 1/4 cups of milk
1 egg
1 egg yolk
pinch of salt

Filling
900g chicken tenderloin, diced
300g diced bacon
1 onion, diced
1 clove of garlic, crushed
1 425g tin og champignons pieces and stems, drained, keep half the liquid
4 tbsp sour cream

Method
Crepes: Mix all ingredients in a bowl and let sit for 30 minutes
Pour 1/4 cup of batter into a heated round frypan and cook individually

Filling: Brown chicken in a fry pan with the garlic
Add bacon and onion and cook until golden
Add chmpignons and half the liquid, cook on simmer until the liquid reduces and the ingredients are dry.
Turn the heat off, add the sour cream, stir until combined.

Assembling
Place 2 tbsps of filling in the left hand side of a flat crepe, and roll
Place rolled crepes on a flat baking tray lined with baking paper
Heat thru in the oven, and serve with salad.

Should make about 12.

Left over crepes can be placed in the freezer for up to 4 months.