Tour de crêpes au poulet


For Crepes
  • 4 glasses of flour
  • 4 eggs
  • 4 cups of milk
  • 2 pinches of salt
For Filling
  • 2 chicken breasts - boiled
  • 2 – 3 tablespoons of olive oil
  • 1 onion
  • 2 cloves of garlic
  • 10 – 15 mushrooms – sliced
  • Salt
  • Black pepper
For Béchamel
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 4 cups of milk
  • Salt
  • White pepper
  • ¼ grated nutmeg
Ingredients for Top
  • Cheddar cheese – grater
For the crepe;
Add flour, egg, milk and salt to a mixing bowl and mix with the help of a whisk until no lumps remain.
Heat your crepe pan and add a little butter and spread it with the help of a paper towel.
With the help of a ladle, pour into your crepe pan and spread.
Cook the crepes side by side.

For filling;
Boil, cool and shred your chicken.
Put your pan on the stove, add olive oil and heat it.
Add finely chopped onions into your heated pan and saute.
When the onions soften, add finely chopped mushrooms and garlic and continue sauteing.
Add the chopped chicken, salt and pepper and mix.

For the béchamel sauce;
Put your saucepan on the stove and add the butter and melt it.
Add the flour to the melted butter and fry it until it smells.
Add the milk and stir constantly to form a thick sauce.
Add salt, white pepper and nutmeg and mix.

To combine;
Add 5-6 tablespoons of the prepared bechamel to the filling you prepared and mix.
Put one of the crepes on the bottom of a plate that you will serve in the oven.
Add the béchamel filling on it and spread it.
Repeat the process until all the crepes are finished.
Do not put the inner mortar on the top.
Pour over the béchamel crepes you set aside.
Let it flow from the sides.
Sprinkle grated cheddar on top.
Bake in a preheated oven at 180 (352) degrees for 10 minutes and serve hot.


 

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