Preparation 15 minutes
Cooking time 20 minutes
Servings4
Crêpes with Chicken Breast Roast and Asparagus, Au Gratin
Dare to serve crepes for supper: a delicious, comforting meal!
List of ingredients
- 8 thin crepes
- 350 g Flamingo chicken breast roast, thinly sliced
- 275 ml (1 1/8 cups) béchamel sauce
- 250 ml (1 cup) blanched asparagus, cut in pieces
- 250 ml (1 cup) grated cheese, your choice of: mozzarella, swiss, cheddar, parmesan
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) all-purpose flour
- 250 ml (1 cup) cold milk
- Grated nutmeg, to taste
- Freshly ground salt and pepper, to taste
Preparation
- In a large saucepan, melt butter, incorporate flour to butter and cook while stirring for one minute.
- Over medium heat, gradually incorporate cold milk to butter and flour mix, constantly stirring with a whisk, until sauce thickens.
- Remove pan from heat. Add nutmeg, salt and pepper to taste.
- Preheat oven to 200°C/400°F.
- Distribute the chicken breast roast, asparagus, and half of the cheese on crepes.
- Roll crepes tightly and place on greased ovenproof dish.
- Pour sauce over crepes and sprinkle with remaining cheese.
- Bake in oven, uncovered, for 15 to 20 minutes or until cheese becomes slightly browned.
Tip
from the chef
- To vary this recipe, replace asparagus with other blanched vegetable such as broccoli, cauliflower, leek or any vegetable you like.