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

1 h 15 minServes 6Nutri-Score C€€
from @rabeb_cuisine4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • eggsDairy6 pieces
  • milkDairy750 ml
  • all-purpose flourGrains300 g
  • saltSpices15 g
  • black pepper (ground)Spices2 g
  • vegetable oil (for frying)Pantry30 ml
  • chicken breast (diced)Meat600 g
  • onion (medium, chopped)Produce1 piece
  • bell peppers (sliced)Produce3 pieces
  • paprikaSpices6 g
  • ground rosemarySpices6 g
  • black pepper (ground, for the filling)Spices6 g
  • salt (for the filling)Spices15 g
  • turmericSpices6 g
  • harissaPantry30 g
  • butterDairy70 g
  • flour (for the bechamel)Grains70 g
  • milk (for the bechamel)Dairy600 ml
  • salt (for the bechamel)Spices5 g
  • black pepper (ground, for the bechamel)Spices2 g
  • mozzarella cheese (grated)Dairy250 g

per serving

Nutrition

568kcal

Carbs
53 g
Proteins
34 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Frying pan
  • Saucepan
  • Baking dish
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Bake and serve

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