Peruvian & World Recipes

Crepes Stuffed With Chicken And Bechamel

Crepes stuffed with chicken and bechamel
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Crepes stuffed with chicken and bechamel

Course: Main DishesCuisine: French
Yields:

14

crepes

Indulge in a culinary delight with crepes stuffed with juicy roasted chicken, leeks, green onions, and Parmesan, all enveloped in a velvety bechamel sauce. The delicate crepes, paired with the rich filling, create a savory masterpiece.

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Ingredients

  • 3 Tbsp Clarified butter

  • 1 Leeks (about two cups chopped)

  • 1 Tbsp finely minced garlic

  • 1 cup small diced green onion

  • 1 Lb. cooked and shredded “Juicy Roasted Chicken Breast”

  • 1 cup freshly grated Parmesan cheese

  • 14 Crepes

  • 6 cups Bechamel sauce

  • Salt and pepper to taste

  • Crepes ingredients:

  • 1 1/2 cups (350ml) milk (preferably 2%)

  • 1 cup (142g) all-purpose flour (scoop and level to measure)

  • 2 tsp granulated sugar

  • 1/4 tsp salt

  • 3 Tbsp (42g) unsalted butter, melted

  • 1/2 tsp vanilla extract

  • 3 large eggs

  • Butter for pan

  • Powdered sugar, for dusting

  • Desired fillings (optional)

  • Bechamel Sauce Ingredients:

  • 1/2 cup unsalted butter

  • 1/2 cup all-purpose flour

  • 3 cups warm whole milk

  • Pinch ground nutmeg

  • Kosher salt, freshly ground pepper

  • 1/2 cup grated Parmesan cheese

  • Juicy Roasted Chicken Breast ingredients:

  • 6 chicken breasts boneless skinless

  • 2 Tbsp olive oil

  • 1 Tbsp Italian seasoning

  • 2 Tbsp garlic paste

  • 1 1/2 Tbsp salt

  • 1 tsp black pepper

  • 1/2 cup cubed butter

Crepes stuffed with chicken and bechamel preparation:

  • Sauté previously washed and thinly sliced leeks with clarified butter for about four minutes.
  • Add garlic, salt, pepper, and sauté for one minute.
  • In a big bowl place, the shredded chicken, sautéed leeks, half of the Parmesan cheese, fresh green onions, and half of the bechamel sauce. Combine.
  • Place one crepe over a cutting board or a flat plate and fill it with 2 Tbsp. Roll it. And repeat the process with the rest of the crepes.
  • Ladle 2 Tbsp of béchamel at the bottom of a gratin dish, and place 1 or two crepes over it. Drizzle more béchamel on top, and sprinkle with Parmesan cheese.
  • If making a family-style dinner, grab a large baking dish, pour some bechamel at the bottom, and arrange the stuffed crepes. Cover with parmesan cheese.
  • Bake at 350F (175C) 10-12 mins. Then place under the broiler for 1-2 minutes.
  • Garnish with fresh parsley or chives and serve warm.
  • Notes:
  • You can make the crepes ahead of time. Stack the crepes so that they are all going in the same direction. Stack on a Paper towel, lined with foil. Wrap tightly and place in the fridge.
  • You can also make the filling ahead of time. Allow to cool completely then cover and refrigerate.
  • You can also roast your chicken and shred it ahead of time too. Cover and refrigerate.
  • You can also make the bechamel sauce in advance, however, you'll have to reheat it and thin it with milk.
  • Crepes Preparation:
  • Add milk, flour, sugar, salt, butter, vanilla, and eggs to a blender, then blend on low speed until well combined, about 10 seconds.
  • Scrape the sides and bottom of the blender if there is any flour sticking and blend a few seconds longer.
  • Cover and chill for 1 hour (or overnight if desired).
  • Heat a 10-inch non-stick skillet over medium heat.
  • Gently stir batter with a spoon just to blend separated layers.
  • Lightly butter the skillet then lift the pan and pour a scant 1/4 cup batter into the pan, immediately tilt and swirl the pan in a circular motion to evenly coat the entire bottom portion of the pan with batter.
  • Cook until golden brown on the bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips, and flip the crepe to the opposite side.
  • Cook until golden brown spots appear on the bottom.
  • Transfer to a wire rack. Repeat until all the batter has been used up (if needed reduce burner temperature slightly).
  • Dust crepes with powdered sugar and roll or folds into fourths or fill with desired fillings then fold.
  • Bechamel Sauce Preparation:
  • Melt butter in a large saucepan over medium heat.
  • Add flour and cook, whisking occasionally, about 4 minutes.
  • Quickly whisk in milk and season with salt, pepper, and nutmeg.
  • Reduce heat to medium-low and cook, whisking occasionally, until smooth and velvety, about 25 minutes.
  • Remove from heat and -if using- whisk in Parmesan.
  • Transfer to a bowl, cover with plastic wrap, and use within 1 hour or chill.
  • Juicy Roasted Chicken Breast Preparation:
  • Preheat oven to 400°F.
  • Toss chicken breasts with olive oil and seasonings. Mix well to coat.
  • Place on a lightly greased pan and bake for 22-26 minutes or until internal temperature reaches 165°F.
  • Rest 5 minutes before slicing.

Recipe Video

Notes:

  • Smaller chicken breasts will take closer to 22 minutes. Larger chicken breasts will take closer to 26 minutes. For best results, use an instant-read thermometer.

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