Cheese-Stuffed Chicken & Mushroom Crepes

1. 1 Wheat flour 55 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 115 ml
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Chicken breast filletpack 800 g ≈ $7.23 140 g
5. 5 Button mushrooms≈ $7.50 per kg 90 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Cream 10%pack 500 ml ≈ $2.40 70 ml
8. 8 Hard cheesepack 200 g ≈ $2.70 35 g
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk together 1 egg, ½ cup milk², a pinch of salt, and 1 cup flour; let the batter rest for 10 minutes.

2. Cook 2 thin crepes on a skillet for 1 minute per side.

3. Cut chicken⁴ into small pieces, finely chop 1 onion⁶, and slice 150g mushrooms.

4. Sauté the onion⁶ in 1 tbsp oil for 2 minutes, then add the chicken⁴ and cook for 5 minutes until lightly browned.

5. Stir in the mushrooms, season with salt and pepper, and cook for 6–8 minutes until all moisture evaporates.

6. Pour in ½ cup heavy cream⁷ and simmer for 3 minutes until slightly thickened.

7. Wrap the filling in the crepes, place in a baking dish, and sprinkle with 50g shredded cheese.

8. Bake at 375°F (190°C) for 12–15 minutes until the cheese is bubbly and the center is hot.