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Chicken-Stuffed Crepes with Bechamel and Mozzarella
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Chicken-Stuffed Crepes with Bechamel and Mozzarella

1 h 15Pour 6Nutri-Score C€€
par @rabeb_cuisine4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • eggsProduits laitiers6 morceaux
  • milkProduits laitiers750 ml
  • all-purpose flourCéréales300 g
  • saltÉpices15 g
  • black pepper (ground)Épices2 g
  • vegetable oil (for frying)Épicerie30 ml
  • chicken breast (diced)Viandes600 g
  • onion (medium, chopped)Fruits et légumes1 morceau
  • bell peppers (sliced)Fruits et légumes3 morceaux
  • paprikaÉpices6 g
  • ground rosemaryÉpices6 g
  • black pepper (ground, for the filling)Épices6 g
  • salt (for the filling)Épices15 g
  • turmericÉpices6 g
  • harissaÉpicerie30 g
  • butterProduits laitiers70 g
  • flour (for the bechamel)Céréales70 g
  • milk (for the bechamel)Produits laitiers600 ml
  • salt (for the bechamel)Épices5 g
  • black pepper (ground, for the bechamel)Épices2 g
  • mozzarella cheese (grated)Produits laitiers250 g

par portion

Nutrition

568kcal

Glucides
53 g
Protéines
34 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • Poêle
  • Casserole
  • Plat allant au four
  • Four

pas à pas

Préparation

  1. Make the crepe batter

    • Whisk the eggs with the milk in a mixing bowl.
    • Add the flour, salt and black pepper and whisk until smooth and lump-free.
    • Let the batter rest.
    Étape 1

  2. Cook the crepes

    • Lightly oil a hot frying pan.
    • Pour a thin layer of batter and swirl to cover the pan.
    • Cook each crepe on both sides until golden, then set aside.
    Étape 2

  3. Cook the chicken filling

    • Heat the vegetable oil and fry the diced chicken breast.
    • Add the chopped onion and sliced bell peppers and cook until softened.
    • Stir in the paprika, ground rosemary, black pepper, salt, turmeric and harissa and cook until fragrant and the chicken is cooked through.
    Étape 3

  4. Make the bechamel

    • Melt the butter in a saucepan.
    • Whisk in the flour and cook briefly to form a roux.
    • Gradually pour in the milk while whisking, then season with salt and black pepper and simmer until thickened.
    Étape 4

  5. Assemble the crepes

    • Place some chicken filling on each crepe and roll it up.
    • Arrange the rolled crepes in a baking dish.
    • Pour the bechamel over the top and sprinkle with grated mozzarella.
    Étape 5

  6. Bake and serve

    • Bake until the cheese is melted and golden.
    • Serve hot.
    Étape 6
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