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.

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.

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.

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.

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.

Bake and serve

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