ReceptnaptárCrêpes au poulet et champignons béchamel (chicken and mushroom crêpes in béchamel)
Crêpes with chicken and mushrooms in béchamel are a classic shared by French and Hungarian cooking, a cousin of Hortobágy pancakes. The creamy béchamel and the baked cheesy crust are a perfect combination. It can be assembled ahead and baked just before serving.
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Ingredients
Method
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- For the crêpe batter, whisk the flour, milk, eggs and salt until smooth and rest for 15 minutes. Cook thin crêpes (about 8).
- For the béchamel, melt the butter, cook the flour for 2 minutes, then gradually whisk in the warm milk. Cook for 8-10 minutes until thick; season with salt, pepper and nutmeg.
- Sauté the chicken in a little butter, and the mushrooms and shallot separately, until the mushrooms' liquid has evaporated.
- Mix the chicken and mushrooms with half of the béchamel and the parsley.
- Fill the crêpes, roll them up and lay them in a buttered baking dish.
- Pour over the remaining béchamel, sprinkle with cheese, and bake at 190 °C (fan oven 175 °C) for 20-25 minutes until golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make the crêpes thin.
- Cook the mushrooms until their liquid evaporates.
- Can be assembled ahead.
- Freezes well.
Frequently asked questions
Can it be made ahead?
Yes, assembled it keeps 1 day in the fridge before baking.
Gluten-free?
With gluten-free flour.
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- Crêpes with sugar and lemon (crêpes au sucre et citron) · French
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