Ingredients:
For the crepes:
1 cup of Banavital green banana flour
2 eggs
1 1/2 cups of milk
1 tablespoon of melted butter
1/4 teaspoon of salt
Oil or butter for cooking
For the chicken and mushroom filling:
1 cooked chicken breast, shredded
1 cup of sliced mushrooms
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup of heavy cream
1/4 cup of chicken broth
1 tablespoon of olive oil or butter
Salt and pepper to taste
Chopped parsley (optional)
Preparation:
Prepare the crepes:
In a large bowl, mix the Banavital green banana flour, eggs, milk, melted butter, and salt. Whisk until the mixture is smooth and lump-free.
Let the batter rest for 10 minutes.
Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
Pour a small amount of the batter into the pan and tilt it to spread the batter evenly into a thin circle.
Cook the crepes for 1-2 minutes on each side or until slightly golden. Repeat with the remaining batter.
Prepare the chicken and mushroom filling:
In a large pan, heat the olive oil or butter over medium heat.
Add the onion and garlic, and sauté until golden and fragrant.
Add the mushrooms and cook until they soften and release their juices, about 5 minutes.
Add the shredded chicken and mix well.
Pour in the heavy cream and chicken broth. Simmer for about 5 minutes, stirring occasionally, until the mixture thickens slightly. Season with salt and pepper to taste.
Remove from the heat and, if desired, add chopped parsley for freshness.
Assemble the crepes:
Fill each crepe with a portion of the chicken and mushroom filling.
Fold the crepes into triangles or roll them up, according to your preference.
If you like, you can place the filled crepes in a baking dish, sprinkle some cheese on top, and broil them in the oven for a few minutes.
Enjoy your Chicken and Mushroom Crepes with Banavital Green Banana Flour! They’re a delicious and healthy option.
