Serves 1
Directions
- 1Pour the crepe batter into a hot pan.
- 2Cook and flip the crepe until golden brown.
- 3Remove the cooked crepe from the pan.
- 4Repeat the process for the remaining batter to create a stack of crepes.
- 5Add chicken breast to a pan with vegetable oil.
- 6Add 1 finely cut onion to the pan with the chicken.
- 7Add 3 bell peppers to the pan.
- 8Add spices: 2 tbsp Paprika, 2 tbsp ground Rosemary, 1 tbsp black pepper, 2 tbsp Salt, and 1 tbsp Turmeric to the chicken and vegetables.
- 9Mix well to combine all ingredients and cook until the chicken is done.
- 10Add 2 tbsp Harissa to the chicken mixture.
- 11Mix the Harissa into the chicken mixture.
- 12Place a crepe in a bowl and add a layer of Bechamel sauce.
- 13Add mozzarella cheese over the Bechamel sauce.
- 14Add a spoonful of the chicken filling.
- 15Fold the crepe around the filling to form a parcel.
- 16Place the filled crepe into a small bowl, pressing gently to shape it.
- 17Invert the bowl to transfer the shaped crepe parcel into a baking dish.
- 18Repeat the process for the remaining crepes and arrange them in the baking dish.
- 19Pour Bechamel sauce generously over each crepe parcel.
- 20Top with an abundant layer of mozzarella cheese.
- 21Bake in the oven until the cheese is melted and golden brown.
- 22Serve hot and enjoy.
Ingredients
- 6 eggs
- 750 ml milk
- 300 g all purpose flour
- 1 tbsp Salt
- 1 tsp black pepper
- Vegetable oil
- Chicken Breast
- 1 finely cut onion
- 3 bell pepper
- 2 tbsp Paprika
- 2 tbsp ground Rosemary
- 1 tbsp black pepper
- 2 tbsp Salt
- 1 tbsp Turmeric
- 2 tbsp Harissa
- 70 g butter
- 70 flour
- 600 ml milk
- 1 tsp salt
- 1 tsp black pepper
- Mozzarella Cheese
Equipment
Blenderfrying panplatespatulabaking dishoven
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