Chicken-Filled Crepes #shorts #shortvideo #food #usa #recipe #india #chicken #love #shortsyoutube
500g chicken breast
2 cloves of garlic
1 red bell pepper
2 green bell peppers
1 tablespoon of tomato paste
150ml hot water
1 teaspoon of paprika
1 teaspoon of thyme
1/2 teaspoon of black pepper
For crepe batter: (using a 200ml cup)
1 cup of milk
1 cup of water
4 tablespoons of vegetable oil
1.5 cups of flour
For béchamel sauce:
1.5 tablespoons of butter
2 tablespoons of flour (not heaped)
400ml milk (2 cups)
Salt, black pepper
Grated mozzarella or cheddar cheese
Cut the chicken into small cubes and sauté in a pan for 5-6 minutes until white.
Then add the finely chopped onion, garlic, and peppers and continue to sauté. Add the mushrooms and sauté for another 5-6 minutes. Add the tomato paste, salt, and spices, and sauté briefly. Pour in the hot water and let it cook for 5 minutes over medium heat, then remove from heat.
For the crepe batter, put all the ingredients in a suitable bowl and mix until smooth. The crepe batter shouldn’t be too thick!
Then heat up the crepe pan. Add a little oil and remove the excess with a paper towel. Pour a ladleful of the batter onto the pan and cook. Be careful not to make the crepes too thick.
Set aside the cooked crepes.
For the béchamel sauce, melt the butter, add the flour, and sauté. Add cold milk and bring to a boil, stirring constantly, until it thickens slightly. Now add salt and spices and stir briefly before removing from heat.
Take a soup bowl and place a crepe inside. Add 1.5 tablespoons of béchamel sauce and 2-3 tablespoons of the chicken and vegetable mixture. Fold the sides of the crepe and, if you like, secure it with a toothpick (I didn’t). Then place the crepe pouches in a baking dish. Pour the remaining béchamel sauce over them and sprinkle grated cheese on top. Bake in a preheated 180 degree oven for about 20 minutes until golden brown. Enjoy!
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