Chicken and Spinach Crepes
Preheat the oven to 200 degrees celsius and coat a pan in olive oil on a medium heat.
Cook the onions in the pan for 5 minutes until soft. Then, add the mushrooms and cook for a further 3 minutes.
Add the chicken, stock and creme fraiche to the pan and bring to the boil. Simmer for 5 minutes until thickened.
Stir in the spinach until wilted. Then, distribute the mix between the 8 pancakes.
Roll the pancakes and place in an oven proof dish. Top with cheese and bake for 15-20 minutes, then serve.
8 ready made crepes
400g ready made chicken breast
250ml chicken stock
200g mushrooms, sliced
200g creme fraiche
100g baby spinach, washed
1 onion, diced
75g cheddar cheese, grated
1 tbsp olive oil