Savory Stuffed Crepes: Delicious Chicken and Béchamel Filling
Indulge in golden, savory stuffed crepes filled with creamy chicken, béchamel sauce, and melted cheese. A comforting dish perfect for any occasion!
Equipment
- Mixing Bowl
- Whisk
- Non-stick pan
- Spatula
- Saucepan
- Baking dish
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tbsp melted butter
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 cups shredded chicken
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated cheddar cheese
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 tsp dried thyme (optional)
- Salt and pepper to taste
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped
- Additional grated cheese
Instructions
- Preparation Steps:Make Crepes: Whisk flour, milk, eggs, butter, salt, and sugar. Cook thin crepes in a non-stick pan until golden. Set aside.Prepare Sauce: Melt butter, stir in flour, and whisk in milk. Season with nutmeg, salt, and pepper for a creamy béchamel.Make Filling: Sauté onion and garlic, add shredded chicken, thyme, salt, and pepper. Mix with béchamel and cheese.Assemble: Add filling to crepes, roll tightly, and place in a baking dish.Bake: Cover with béchamel, sprinkle cheese, and bake at 350°F (175°C) for 15 minutes. Garnish with parsley and serve!
Notes
- Rest the crepe batter for 15-20 minutes for a smoother texture.
- You can customize the filling with vegetables like spinach or mushrooms.
- For extra crispiness, broil the crepes for 2-3 minutes before serving.