Skip to content

Chicken and mushroom crepes

Serves: 4 people
Prep time:

Skill Level:Quick & Easy


  • 1 cup plain flour
  • 1 egg
  • 1 ¼ cups milk
  • 2 tbs oil
  • ¼ cup butter
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 500g chicken mince
  • 150g mushrooms, diced
  • 1 x 420g can Campbell’s Cream of Mushroom Condensed Soup
  • 1 cup tasty cheese, shredded


  1. Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until combined.
  2. Heat a non- stick frying pan over medium heat with 1 tsp of butter. Pour 3 tbs batter into pan. Swirl to cover base. Cook for 2-3 minutes or until light golden. Turnover and cook for 1 minutes.
  3. Transfer to a plate. Cover to keep warm. Repeat with remaining butter and batter. Preheat oven to 180°C.
  4. Heat oil in a frying pan. Add onion and garlic and cook for 5 minutes or until soft. Add chicken and cook for 5 minutes or until cooked through.
  5. Add mushrooms and Campbell’s Cream of Mushroom Condensed Soup, stir well then simmer for 10 minutes.
  6. Divide filling between crepes and roll them up. Place the rolled crepes in a baking tray and drizzle any remaining soup mixture over the crepes, and sprinkle cheese on top.
  7. Bake for 30 minutes until crisp and golden.