Chicken and Cheese Stuffed Crepes
Ingredients (for 6 to 8 crepes)
For the crepes:
125 g flour
2 eggs
300 ml milk
1 pinch of salt
1 tbsp oil or melted butter
(optional: a little nutmeg or chives in the batter)
For the filling:
300 to 350 g cooked chicken breast, sliced or shredded
1 medium onion, sliced
1 garlic clove, minced
100 ml crème fraîche or béchamel sauce
100 g grated cheese (Emmental, mozzarella, cheddar, or a combination)
1 tbsp. 1 tbsp olive oil or butter
Salt, pepper, paprika, or herbs (oregano, thyme) to taste
Preparation
1. Prepare the crepes
In a bowl, combine the flour, eggs, milk, salt, and melted butter. Whisk until smooth.
Cook the crepes in a lightly greased, hot pan. Set aside on a plate.
2. Prepare the filling
Sauté the onion in the oil or butter until translucent.
Add the garlic, then the sliced chicken. Sauté for a few minutes.
Stir in the crème fraîche or béchamel sauce, then the grated cheese (keep some for topping if desired).
Season with salt, pepper, paprika, or herbs to taste.
Simmer over low heat for 3 to 5 minutes until well combined and tender.
3. Fill the crêpes
Place 2 to 3 tablespoons of filling in the center of each crêpe.
Roll or fold them into a turnover or square.
Gratin option (optional but delicious)
Arrange the filled crêpes in a gratin dish.
Sprinkle with grated cheese and drizzle lightly with cream or béchamel sauce.
Broil in the oven at 200°C for 10-15 minutes until golden brown.
Side Suggestions
Serve with a crisp green salad, raw vegetables, or grilled vegetables.
For a lighter version, use cream cheese such as ricotta or cottage cheese.