Try this dish with Better Than Bouillon Vegetarian No Chicken, Reduced Sodium or Organic Roasted Chicken Base.
Recipe tags: chicken base, moderate difficulty, main, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | all-purpose flour |
| 2 eggs | |
| ½ cup | milk |
| ½ cup | water |
| ¼ tsp | salt |
| 2 Tbsp | melted butter |
| Quantity | Ingredient |
|---|---|
| ½ | small diced onion |
| 3 cups | spinach |
| 1½ cup | sliced mushrooms (of your choice) |
| 1½ tsp | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | flour |
| ¼ cup | milk |
| ½ cup | shredded Swiss cheese |
Directions
In a large mixing bowl, whisk together the flour and eggs. Gradually add in milk and water, stirring to combine. Add the salt and butter. Beat until smooth.
Heat a lightly oiled frying pan over medium high heat. Pour ¼ cup of batter into the pan. Tilt the pan with a circular motion so the batter coats the surface evenly.
Cook the crepe for about 2 minutes (until the bottom is light brown in color). Loosen with a spatula, turn and cook the other side. Set crepes aside when all are cooked.
Sauté onions for 2 minutes then, add spinach, mushrooms and Roasted Chicken Base. Once spinach has cooked down, add milk and flour. Let cook for 2 minutes.
Take the pan off the heat and stir in the Swiss cheese. Add filling to crepe and roll up.
Serve immediately.