Make the crepe batter

• Whisk the eggs, milk, flour, melted butter, salt and pepper in a bowl until smooth.

Cook the crepes

• Heat a lightly greased non-stick pan over medium heat.
• Pour a thin layer of batter and cook about 1 minute per side until lightly golden.
• Set the crepes aside.

Cook the chicken

• Heat the olive oil in a large skillet over medium heat.
• Add the diced chicken and cook until lightly golden.

Add the vegetables and seasoning

• Add the onion, bell peppers and garlic and cook until the vegetables soften.
• Season with smoked paprika, salt and black pepper, then remove from the heat.

Make the bechamel

• Melt the butter in a saucepan over medium heat, add the flour and whisk for about 1 minute.
• Slowly pour in the milk while whisking constantly and cook until the sauce thickens and is smooth.
• Season with salt, pepper and optional nutmeg.

Fill the crepes

• Place a crepe inside a glass or cup to form a bowl shape.
• Add a little mozzarella, a spoon of bechamel and the chicken filling.
• Fold the crepe closed and turn it seam-side down.

Assemble in the baking dish

• Place all filled crepes into a baking dish.
• Pour the remaining bechamel over the crepes and sprinkle generously with mozzarella.

Bake

• Bake at 190 °C until the top is golden and bubbly.