A creamy chicken and mushroom crepe recipe with bechamel sauce and topped with gruyere cheese and baked!
INGREDIENTS
Béchamel Sauce
4 cups of whole milk
¼ cup of butter
¼ cup all-purpose flour
1 ½ cup Shredded Gruyere Cheese
2 tablespoon Dijon Mustard
1 teaspoon of salt
½ teaspoon of white pepper
½ teaspoon nutmeg powder
Crepes
6 eggs
1 tsp salt
1 1/3 cup flour
2 cups milk
Filing
1 pound skinless boneless chicken breast
2 packages (16 ounces) cremini mushrooms
1 cup baby spinach
1 bunch of thin asparagus stalk
2 tablespoons olive oil
2 garlic cloves
1 bunch green onions
1 cup Shredded Gruyere Cheese
Olive oil
Vegetable oil
INSTRUCTIONS
Preparation
Cut up chicken into small strips
Chop 2 cloves of garlic
Slice the mushrooms
Chop 1 bunch green onions and chive
Béchamel Sauce
Add 4 cups of whole milk in a small saucepan and bring to simmer.
In a large sauce pan over medium heat add ¼ cup of butter and let it melt.
Add ¼ cup all-purpose flour and stir until the flour is incorporated in the butter.
Cook for a couple minutes or until there are no lumps.
Slowly add the warm milk while whisking and cook for a few minutes or until the milk has thickened, stirring the whole time.
Add 1 ½ cup Shredded Gruyere Cheese and 2 tablespoon Dijon Mustard.
Add 1 teaspoon of salt, ½ teaspoon of white pepper and ½ teaspoon nutmeg powder.
Turn off the heat and place it in a large bowl.
Place a piece of plastic wrap directly over the cream sauce to keep a skin from forming.
Refrigerate until ready to use.
Chicken Mixture
Add olive oil and garlic to a large heated fry-pan.
Add chicken and mushrooms and cook, stirring for 4-5 minutes or until chicken is cooked through and mushrooms are softened
Add baby spinach and stir through.
Remove excess water from the pan.
Pour ½ of the béchamel sauce into the chicken and mushroom mixture and stir to combine.
Add green onions and chopped chives and stir
Pour the mixture into a bowl and transfer to the fridge until ready to use.
When ready to make the crepes put the Béchamel Sauce and Chicken Mixture out of the refrigerator
Asparagus (steam while you are making the crepes)
Rinse and dry the asparagus
trim off the end of the asparagus
Steam the asparagus until almost tender (about 10 minutes)
Add a little salt to the asparagus, then put aside
Make the Crepes
Add eggs, milk, salt and flour to a blender and blend well.
The batter should be the thickness of a milk shake.
In a medium-high heated pan swirl the crepe batter into a thin crepe
Flip after a couple minutes and then keep on the pan until the bottom side is brown (a couple minutes)
Put each crepe aside
Put it all Together
Pre-heat oven to 375°C
Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture.
Add two asparagus stalks
Roll crepes and place them seam side down in a large baking proof dish
Drizzle extra béchamel sauce over rolled crepes.
Sprinkle with cheese and bake for 20 minutes or until golden
Serve hot
Yes! You do have to try this!