Chicken, Bacon and Mushroom Savoury Crepes

CREPES Place flour in a bowl and make a well in the centre. Add the egg and butter and whisk in enough milk to make a batter the consistency of runny cream. At first, it is best to test the thickness of the batter by cooking a crepe and thinning it down afterwards if it’s too thick. Melt a knob of butter in a crepe pan and swirl to coat the base of the pan. Working quickly, pour 1/4 cup of mixture into the centre of the pan and swirl to coat the base of the pan, forming a crepe. Allow to cool for 1 minute, until the surface is dry, and then flip over and cook for a further 30 seconds until lightly golden. Repeat to make approximately 12 crepes. FILLING Melt extra butter in a large saucepan and sauté bacon until crisp. Add mushrooms and sauté until softened. Add flour and cook, stirring for 1 minute. Add milk, all at once, then bring to the boil, stirring until thickened. Add the chicken, half the spring onions and half the cheese, and stir until the cheese has melted. Fill crepes with filling, roll up and place in a baking dish. Sprinkle with remaining cheese, spring onions and tomato and bake at 200°C for 20 minutes until golden brown. Serve with salad.