Recipe of the Week: Chicken and Mushroom Crêpes

Ingredients

• 1/3 cup butter or margarine

• 1/2 cup sliced mushrooms

• 1/4 cup whole barley flour

• 2 cups milk

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 3/4 cups diced cooked chicken

Crêpes

• 1/2 cup whole barley flour

• pinch salt

• 1 egg, lightly beaten

• 2/3 cup milk

• 1/2 tsp canola oil, for brushing

Preparation

Preheat oven to 400 F (200 ). Grease an eight-inch (20-cm) square baking dish. In a medium saucepan over medium-high, heat butter or margarine. Add mushrooms and lightly brown. Add flour, stirring until completely mixed in. Gradually stir in milk; cook until thickened, stirring constantly. Stir in salt and pepper. Remove pan from heat.
Set aside 3/4 cup (175 ml) of the sauce, stir chicken mixture onto each crêpe and gently fold each side of the crêpe to the middle. Place crêpes seam-side down in baking dish. Top with reserved sauce and bake for 10 to 15 minutes or until hot.

Basic Whole Barley Crêpes:

In a bowl, combine flour and salt; add egg. Whisk in milk until mixture is smooth. Heat a small, non-stick skillet or crêpe pan over medium-high. Brush bottom of pan with oil. Add two tablespoons of batter and quickly tilt pan to cover bottom with batter. Shake pan to loosen crêpe and cook until edges of crêpe begin to curl and it no longer sticks to the pan, about 30 seconds. Gently flip crêpe over and cook for a few seconds. Remove from pan and set aside. Repeat with remaining batter.

Stack crêpes made in advance between parchment paper, wrap and refrigerate for one day or freeze for as long as a month.

Preparation time: 10 minutes; total time: 35 minutes.

Makes four servings, two crêpes per person, 334 calories each.

- Canadian Food Focus