Herb Crepes with Chicken Filling

3 eggs
1 cup milk
1 1/2 cups plain flour
1/2 teaspoon salt
2 tablespoons melted butter
3 tablespoons finely chopped fresh herbs (parsley, chervil, thyme, basil, chives)

Place the eggs and milk in a food processor and blend to combine. Add the remaining ingredients and process until well mixed. Pour into a jug and set aside for an hour. Heat a crepe pan, and wipe with a buttered kitchen towel. Pour in sufficient batter to give a thin crepe. Cook until the top side sets then turn and cook the other side. Stack until ready to use. Grease the pan between crepes. Crepes can be separated with freezer paper and frozen until required. Makes 12-14 crepes.

Chicken Filling

1 tablespoon butter
200g chicken fillets
100g button mushrooms, quartered
1/2 red pepper, sliced
2 shallots, finely chopped
2 tablespoons flour
50ml dry white wine
1/2 pot light sour cream
salt and pepper
pinch cayenne pepper

Melt the butter in a pan and toss the diced chicken fillets, mushrooms, pepper and shallots until the chicken is just cooked. Push to one side of the pan and stir in the flour then gently add the wine. Stir and cook gently, gradually incorporating the chicken and vegetables into the sauce. Add the sour cream and stir well to combine. Adjust the seasoning. Spoon some filling onto each crepe and roll up. Reheat in a pre-heated 180C oven for approximately 10 minutes. Filled crepes can also be reheated in a microwave oven.