CREPES WITH CHICKEN AND BECHAMEL
Prep Time
30 minutes
Cook Time
15 minutes
Servings
18
INGREDIENTS
For the crepes
For the bechamel
For the filling
We prepare the crepes according to the instructions on the package. Cover with a towel and set them aside.
Prepare the bechamel according to the instructions indicated on the package. Add the grated gruyere and mix.
Over high heat we put a large frying pan, preferably non-stick. Wash the fillets and dry them very well with paper towels.
Once the pan is well heated, add the olive oil and season with salt and pepper. Lower the heat to medium to high and let them sauté well on each side for 5-6 minutes.
Remove the fillets to a plate with absorbent paper and after they have cooled down a little, finely chop them.
In each of our crepes, add a little of the chicken fillet, corn, 1 -2 tablespoons from the bechamel and wrap. Bake the crepes in the resistors at 180°C for 10-15 minutes.
Tips: We must not forget the butter in every crepe! Butter helps them not to stick but also not to burn before we have time to turn them over. We understand that they are ready for turning when small bubbles form on their surface.
