Crepe Parcel Bake
Holy savory crepe! Spinach, chicken, cheese and baked sound like a fab meal!
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- Crepe:
- ½ cup milk
- ½ cup water
- 1 cup all-purpose flour
- 2 eggs
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- Bechamel sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1¼ cups milk, warm
- Salt
- Freshly ground pepper
- ⅛ teaspoon nutmeg
- Filling:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 2 cups chicken breast, cooked and shredded
- 1 cup mozzarella cheese, shredded
- Juice of a lemon
- Salt and pepper
Instructions
- Preheat oven to 375 degrees.
- For the crepe: In a blender, add milk, water, flour, eggs, salt and melted butter. Blend until smooth. Refrigerate for at least 30 minutes.
- Lightly oil a frying pan with melted butter. Place over medium-high heat. Pour in ¼ cup batter, and tilt the pan with a circular motion until the batter coats the surface evenly. Cook the crepe for about 2 minutes, until it bubbles up and loosens from the pan. Flip and cook for 2 more minutes on the other side.
- For the bechamel sauce: In a heavy-bottomed saucepan, melt butter. Stir in the flour and cook, stirring constantly, until it cooks out, about 2 minutes. Add the warm milk, salt, pepper and nutmeg, continuing to stir as the sauce thickens. Bring to a boil, then remove from heat.
- For the filling: In a heavy-bottomed pan on medium-high heat, add 1 tablespoon of olive oil. Add garlic and cook until aromatic, about 2 minutes. Add spinach, chicken and mozzarella and cook for 4 minutes. Add lemon juice and season with salt and pepper.
- To assemble: Place crepe on a baking sheet or cast-iron pan, place 2 tablespoons of filling in the center and fold up. Repeat with remaining crepes. Pour sauce over the crepes, and broil for 5 to 8 minutes until golden brown.
Watch the recipe video here:
Wanna see a magic trick? We'll make this creamy crepe dish disappear.Taste for Yourself: taste.md/2qsLVPU
Posted by Tastemade on Sunday, April 15, 2018
