Béchamel Chicken Crepes

We love this dish. It is so easy and so tasty. We had it for lunch today but I could have his for breakfast too.


Crepes:


Recipe:


1 cup flour
1 1/4 cup milk
a pinch of salt
1 whole egg
1 egg yolk


Direction:

Mix all the above until smooth with a whisk, sieve to make sure there are no lumps in the batter.
Refrigerate for at least 1 hr or more to rest the gluten in the batter. 


Béchamel Chicken:


The mother of all sauces also known as the white sauce.


Recipe:
3 tablespoons butter
2 tablespoons flour
2 cups milk, heated
Salt
Freshly ground pepper
1/2 teaspoon nutmeg powder
1 cup chicken meat cubed
1/2 yellow onion diced
Direction:
Heat up the pan and melt 1 tablespoon of butter. brown the chicken. Once the chicken is browned add the onions and let it sweat for another 2 minutes or so. Take out and put aside.
Start heating up the milk. Just let it scald instead of boiling in a pot.


In a clean pan, heat up the butter. Once butter is melted add the flour and stir to form a roux. Once the roux is golden brown, slowly add the milk and whisk until smooth. Once the béchamel sauce is smooth, add the chicken and onions with the juice to the sauce and season with salt, pepper & nutmeg powder.


Once your sauce is done, it is time to make the crepes. Heat up a small non stick pan and pour in 1/4 cup of batter and swirl until batter coats the whole inner part of the pan. Once the shine of the batter is gone, flip it with your hand or spatula. wait for another minute before you set it aside and repeat.


Once the crepes are done, put it in a plate and pour the béchamel sauce on top of the crepe, roll and serve.