Chicken-Filled Crepes #shorts #shortvideo #food #usa #recipe #india #chicken #love #shortsyoutube
Crepe Pouches
Ingredients:
500g chicken breast
1 onion
2 cloves of garlic
1 red bell pepper
2 green bell peppers
300g mushrooms
1 tablespoon of tomato paste
150ml hot water
1 teaspoon of paprika
1 teaspoon of thyme
1/2 teaspoon of black pepper
Salt
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For crepe batter: (using a 200ml cup)
1 cup of milk
1 cup of water
2 eggs
4 tablespoons of vegetable oil
1.5 cups of flour
Salt
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For béchamel sauce:
1.5 tablespoons of butter
2 tablespoons of flour (not heaped)
400ml milk (2 cups)
Salt, black pepper
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Grated mozzarella or cheddar cheese
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Preparation:
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.
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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.
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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.
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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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