Cheesy Chicken Crepe Bakes
Directions
- 1In a bowl whisk eggs, milk, flour, melted butter, salt, and pepper until smooth.
- 2Heat a lightly greased non-stick pan over medium heat.
- 3Pour a thin layer of batter and cook about 1 minute per side until lightly golden. Set aside.
- 4Heat olive oil in a large skillet over medium heat.
- 5Add diced chicken and cook 4-5 minutes until lightly golden.
- 6Add onion, bell peppers, and garlic. Cook another 4-5 minutes until vegetables soften.
- 7Season with smoked paprika, salt, and black pepper. Remove from heat.
- 8Melt butter in a saucepan over medium heat.
- 9Add flour and whisk for about 1 minute.
- 10Slowly pour in milk while whisking constantly.
- 11Cook until the sauce thickens and becomes smooth.
- 12Season with salt, pepper, and optional nutmeg.
- 13Place a crepe inside a glass or cup to form a bowl shape.
- 14Add a little mozzarella, a spoon of béchamel, and the chicken filling.
- 15Fold the crepe closed and turn it seam-side down.
- 16Place all filled crepes into a baking dish.
- 17Pour remaining béchamel over the crepes and sprinkle generously with mozzarella cheese.
- 18Bake at 375°F (190°C) for around 20 minutes, until the top is golden and bubbly.
Ingredients
- 4 large eggs
- 2 cups milk
- 1.5 cups all-purpose flour
- 2 tbsp melted butter
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 1 medium yellow onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1 cup mozzarella or cheddar, shredded
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 2.5 cups milk
- 0.5 tsp salt
- 0.5 tsp black pepper
- pinch of nutmeg
- 1.5 cups mozzarella cheese, shredded
Equipment
non-stick panlarge skilletsaucepanglass or cupbaking dish
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