Description
A savory dish featuring crêpes filled with chicken and topped with a creamy béchamel sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup béchamel sauce
- 1 cup all-purpose flour
- 2 cups milk
- 3 large eggs
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine flour, milk, eggs, and a pinch of salt to make the crêpe batter.
- Heat a non-stick skillet over medium heat and melt a small amount of butter.
- Pour a ladle of batter into the skillet, swirling to coat the bottom evenly.
- Cook for 1-2 minutes until golden, then flip and cook for another minute.
- Repeat until all batter is used, stacking crêpes on a plate.
- In a separate bowl, mix shredded chicken with half of the béchamel sauce.
- Fill each crêpe with the chicken mixture, then roll them up.
- Place crêpes in a baking dish and cover with remaining béchamel sauce.
- Bake at 350°F (175°C) for 20 minutes until heated through.
Notes
- Adjust seasoning to your taste.
- You can add cheese for extra flavor.
- Use leftover chicken for convenience.
Nutrition
- Serving Size: 1 crêpe
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Chicken Crêpes, Béchamel, Savory Crêpes