Stuffed Crêpes with Chicken
These stuffed crêpes can be served as a light lunch or dinner. You can serve them during the holidays as a warm starter. The good thing about this recipe is that you can prepare them in advance and, when the moment comes, simply bake and serve them.
Ingredients
| 500 мл | fresh milk (for the crêpes) |
| 4 | eggs |
| половин чаена лъжичка | salt |
| 50 мл | oil |
| щипка | sugar |
| 1 равна чаена чаша | flour (cup of 250 ml capacity) |
| 4 4-5 броя | medium button mushrooms |
| 50 гр | butter |
| — | salt (for the filling) |
| — | black pepper |
| — | nutmeg |
| 2 равни супени лъжици | flour (for the sauce) |
| 100 гр | yellow cheese (kashkaval) |
| — | natural processed cheese triangles (half a triangle per crêpe) |
| 300 – 400 гр. | chicken fillet (can use boiled meat, white meat from a roasted chicken, or meat from roasted drumsticks) |
| 500 мл | fresh milk (for the sauce) |
Instructions
Preparation: if you are using raw chicken fillet, you need to boil it (my crêpes are made with boiled fillet, but as I said earlier, you can use chicken from a roasted bird, though be sure to remove the skin). Boil in salted water for 30 minutes, then cool and cut into bite-sized pieces. Clean the mushrooms, slice them thinly and sauté them in 20 g of heated butter with a pinch of salt. In the remaining 30 g of butter, sauté the two tablespoons of flour until pale creamy and pour in the fresh milk. Cook into a sauce and season with salt to your taste, freshly ground black pepper and a pinch of freshly grated nutmeg. Let the sauce cool.
Prepare the crêpes: add the eggs to the fresh milk and beat until smooth. Do not beat them into a foam. Add the flour, the salt and the pinch of sugar. Beat with a mixer until fully combined. Add the oil and stir by hand until combined. Heat a non-stick pan and fry thin crêpes.
To the cooled sauce, add the finely grated yellow cheese (kashkaval) and stir well. Mix the chopped chicken meat with the mushrooms. In each crêpe place 1 full tablespoon of the cheese sauce, half a triangle of natural processed cheese and some of the chicken with mushrooms. Fold over part of the crêpe and bring the left and right sides toward each other (as you would make sarmi/stuffed rolls) and roll up. Arrange all the stuffed crêpes in a baking tray lined with baking paper. Distribute the remaining cheese sauce over the crêpes. Bake in a preheated oven at 180 degrees until a pleasant light golden color.