Delicious, savory crepes filled with tender chicken, mushrooms and melted cheese, topped with cream and grated cheese, then baked until golden and bubbling. A truly irresistible dish that brings comfort and flavor to every bite!
Delicious, savory crepes filled with tender chicken, mushrooms and melted cheese, topped with cream and grated cheese, then baked until golden and bubbling. A truly irresistible dish that brings comfort and flavor to every bite!
Prep Time:
60m
Cook Time:
30m
Difficulty Level:
For the crepes
- 2 eggs, at room temperature
- 1 cup all-purpose flour
- 1 pinch salt
- 1 pinch sugar
- 1¼ cups whole milk, at room temperature
- 2 tbsp butter, melted and cooled, plus extra for greasing the pan
For the filling
- 350 g chicken breast fillet, finely chopped
- 300 g mushrooms, sliced
- 1 garlic clove, lightly crushed
- 1 red bell pepper, finely chopped
- ¼ cup olive oil
- 2 tbsp all-purpose flour
- 500 g warm milk
- 150 g kasseri cheese, grated
- A little ground nutmeg
- A little fresh parsley, finely chopped
- Salt, to taste
- Black pepper, to taste
For the baking dish
- A little olive oil, for greasing
- 250 g heavy cream
- 50 g graviera cheese, grated
Directions
In a mixing bowl, whisk the eggs until well combined. Add the milk and whisk again.
Sift the flour into the egg mixture. Add the sugar and salt, followed by the melted and cooled butter. Whisk until you have a smooth, thin batter.
Cover and let the batter rest for 30–60 minutes.
Heat a 24 cm (9½-inch) non-stick frying pan over medium heat. Once hot, lightly grease it with butter and pour in approximately ⅓ cup of batter.
Tilt and swirl the pan by its handle to spread the batter evenly over the entire surface.
Cook for 1½–2 minutes, until the crepe releases easily from the pan. Flip it with a spatula and cook for another 30 seconds on the other side, just until set.
Transfer the crepe to a plate and cover it to prevent it from drying out. Repeat with the remaining batter, keeping the cooked crepes covered until the filling is ready.
Heat the olive oil in a frying pan over medium-high heat. Add the chopped chicken and cook for about 5 minutes, turning to brown it on all sides.
Add the crushed garlic clove and sliced mushrooms. Sauté over high heat for another 2–3 minutes.
Remove the garlic clove. Sprinkle the flour over the mixture and stir with a wooden spoon for 1 minute to cook out the raw flour taste.
Gradually pour in the warm milk, stirring continuously until the mixture comes to a gentle boil and thickens into a creamy sauce.
Season with salt, black pepper and a little ground nutmeg, then remove the pan from the heat.
Add the grated kasseri cheese and stir until melted and incorporated. Finally, fold in the chopped red bell pepper and parsley.
Allow the filling to cool for 5 minutes before assembling the crepes.
Preheat the oven to 180°C (350°F) using the fan setting.
Lightly grease a 22 × 30 cm (9 × 12-inch) baking dish with olive oil.
Place a crepe on a clean work surface and spread approximately 2 tablespoons of filling over it, leaving a small border around the edges.
Fold in the sides and roll the crepe up securely. Place it seam-side down in the prepared baking dish.
Repeat with the remaining crepes and filling, arranging them snugly in the dish.
Pour the heavy cream evenly over the stuffed crepes and sprinkle with the grated graviera cheese.
Bake on the middle rack of the preheated oven for approximately 20 minutes, until the cheese is melted and the top is lightly golden.
Serve immediately while the crepes are hot, creamy and juicy.
For the best results, let the filling cool slightly before assembling the crepes. This helps prevent the crepes from tearing and makes them easier to roll. For an extra-golden, cheesy topping, switch the oven to the grill setting for the final 2–3 minutes, keeping a close eye on the dish to prevent the cheese from burning.