Description
This dish features delicate crepes filled with tender chicken and earthy mushrooms, all enveloped in a rich béchamel sauce. It’s a comforting meal perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 200 g all-purpose flour
- 2 eggs
- 500 ml milk
- 1 pinch salt
- 200 g chicken breast
- 200 g mushrooms
- 50 g butter
- 50 g flour
- 500 ml milk
- salt
- pepper
Instructions
- In a mixing bowl, combine 200 g of flour, 2 eggs, 500 ml of milk, and a pinch of salt. Whisk until smooth, ensuring no lumps remain. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat and melt a small piece of butter. Once hot, pour in a ladleful of batter and swirl to coat the pan evenly. Cook for 1-2 minutes until the edges begin to lift and the surface is set.
- Carefully flip the crepe using a spatula and cook for another minute until lightly golden. Transfer the crepe to a plate and repeat with the remaining batter, stacking the cooked crepes.
- In the same skillet, melt 50 g of butter over medium heat. Add 50 g of flour and stir continuously for about 1 minute to create a roux. Gradually whisk in 500 ml of milk, stirring until the sauce thickens and becomes creamy, about 5 minutes.
- Season the béchamel with salt and pepper to taste. If desired, add grated cheese for extra flavor. Set aside.
- In a separate pan, sauté 200 g of sliced mushrooms over medium heat for about 5 minutes until they release their moisture and are tender. Add 200 g of cooked chicken, shredded or diced, and mix well.
- Preheat your oven to 180°C (350°F). On each crepe, spread a spoonful of béchamel sauce, followed by a portion of the chicken and mushroom mixture. Roll the crepes tightly and place them seam-side down in a baking dish.
- Pour the remaining béchamel sauce over the rolled crepes, ensuring they are well coated. Bake in the oven for 15 minutes until heated through and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious rolled crepes!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Ensure your crepe batter rests for at least 10 minutes for tender crepes. Use a non-stick skillet for easy flipping, and whisk continuously when making the béchamel to prevent lumps.