Pork and apple rissoles
25 mins
1 tbsp reduced-fat cream cheese
1 tsp chives, chopped
1 frozen crepe, defrosted*
1 cos lettuce leaf
50g leftover chicken or turkey
4 thin slices Granny Smith apple, squeezed with a little lemon juice to stop browning
4 thin slices avocado
*Or try this wholemeal crepe recipe
¾ cup wholemeal plain flour
3 eggs
2 tbsp canola oil
1 cup milk
1 tsp salt or 2 tsp sugar for a sweet crepe
You can swap:
Step 1
Mix cream cheese and chives together in a small bowl.
Step 2
Spread evenly down the centre of the crepe.
Step 3
Layer the cos, turkey, apple and avocado on top and roll the crepe together.
Crepes:
Step 1
Sift flour into a bowl. Stir in salt or sugar.
Step 2
Whisk egg, oil and milk together in a large jug.
Step 3
Gradually add egg mixture to flour mixture, whisking until smooth and combined. Cover. Set aside for 30 minutes.
Step 4
Grease a non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute.
Step 5
Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
Food safety: if you are taking for lunch, chicken or turkey needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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