FOOD
Crepe Parcel Bake
Holy savory crepe! Spinach, chicken, cheese and baked sound like a fab meal!
FOOD
Crepe Parcel Bake
Holy savory crepe! Spinach, chicken, cheese and baked sound like a fab meal!
Ingredients
Crepe Parcel Bake
- 1/2 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 eggs
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
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
Bechamel sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk, warm
- Salt
- Freshly ground pepper
- 1/8 teaspoon nutmeg
Steps
Crepe Parcel Bake
- Preheat oven to 375 degrees.
- 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 1/4 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.
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.
- 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.
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.