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food

Crepe Parcel Bake

Holy savory crepe! Spinach, chicken, cheese and baked sound like a fab meal!

Ingredients

  • Crepe:
  • 1/2 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • Bechamel sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, warm
  • Salt
  • Freshly ground pepper
  • 1/8 teaspoon nutmeg
  • 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

Steps

  1. Preheat oven to 375 degrees.
  2. For the crepe: In a blender, add milk, water, flour, eggs, salt and melted butter. Blend until smooth. Refrigerate for at least 30 minutes.
  3. 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.
  4. For the 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.
  5. For the 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.
  6. To assemble: 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.