CHICKEN CRPE

Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese. Crepes

8 crepes (18cm diameter crepes)

Chicken Filling

130g (1/2 cup) condensed cream of chicken soup 50g (2 1/2 tablespoons) mayonnaise 50ml (2 1/2 tablespoons) cream (35 percent fat) 1 teaspoon curry powder 30g (1 1/2 tablespoons) grated onion 1 1/2 teaspoons lemon juice Salt and pepper 400g (about 2 1/2 cups, lightly packed) cooked chicken, chopped into bite-sized pieces

Topping

120g (1 rounded cup, firmly packed) grated tasty cheddar cheese 84ml (1/3 cup) cream (35 percent fat)

Directions: 1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). 2. Stir soup, mayonnaise, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl until combined. Stir in the chopped chicken. 3. Divide filling evenly among eight crepes (about one rounded 1/4 cup of filling per crepe). 4. Place the filling on the bottom half of the crepe and form the filling into a log shape. Fold in the sides of the crepe. 5. Roll crepe up to enclose filling. 6. Place filled crepes close together, seam side down in a baking dish. 7. Sprinkle with grated cheese and drizzle with cream. 8. Bake for about 25-30 minutes, or until cheese is golden and bubbling and crepes are heated through. 9. Serve hot.