Chicken-Filled Crêpes with Béchamel

Steps

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1. 1
   Combine 500 ml milk, 250 g flour, 2 tbsp oil, and a pinch of salt. In a separate bowl, crack 3 eggs and add them to the mixture, then blend everything together. Chill the batter in the fridge.
   ≈0:06
2. 2
   Prepare the filling: dice 1 onion and half a red bell pepper into small cubes; similarly dice 500 g chicken into small cubes.
   ≈0:26
3. 3
   Heat olive oil in a pan and sauté the onion and bell pepper, allowing them to caramelize thoroughly for about 20 minutes. When the mixture starts to stick to the bottom, add a little water to deglaze.
   ≈0:42
4. 4
   Meanwhile, cook the crêpes in a pan. Add 1 tsp sugar to the chilled batter (for color, not sweetness) and cook until golden brown. Keep the cooked crêpes warm wrapped in a clean kitchen towel.
   ≈0:48
5. 5
   After the vegetables have caramelized for 15-20 minutes, add the diced chicken and mix. Cook for about 10 minutes until the chicken is cooked through. Season with salt, roasted garlic and roasted red pepper spice blend, dried parsley, black pepper, and ginger.
   ≈1:10
6. 6
   Once the chicken is fully cooked, stir in 3-4 tbsp tomato sauce to prevent the filling from being too dry. Mix well and remove from heat.
   ≈1:32
7. 7
   Make the béchamel: melt 35 g butter in a large pot. Once melted, add 3 tbsp flour and whisk for about 2 minutes to cook the flour.
   ≈1:45
8. 8
   Pour in 350 ml milk, increase the heat, and whisk constantly until the sauce thickens. Season with a pinch of salt (pepper and nutmeg are optional).
   ≈1:57
9. 9
   Add 2 ladles of béchamel to the chicken filling and mix well. The filling is now ready.
   ≈2:21
10. 10
    Spread a layer of béchamel on the bottom of a baking dish. Place a small ramekin on a crêpe, fill it with the chicken mixture (optional: add grated cheese to the filling), fold the crêpe edges inward, invert the ramekin to place the filled crêpe into the dish.
    ≈2:34
11. 11
    Arrange all the filled crêpes in the baking dish. Cover the crêpes with the remaining béchamel and top with grated cheese. Bake at 180°C for about 15 minutes until the cheese is golden and bubbly.
    ≈3:12