Oven crepes with chicken and peppers – Ready in 25 minutes! – Watch videos

Ingredients for 25 small crepes or 10 large ones:

For the crepes

• 2 eggs
• 1/2 cup water
• 3/4 tbsp milk
• 3 tbsp olive oil
• 1 tbsp. wheat flour
• 1/2 tsp. salt

For the béchamel

• 30 gr. butter
• 30 gr. flour
• 400ml of milk
• salt, pepper and nutmeg
• 150 g cheese (edam, Gouda, cheddar)

For the filling

• 500-600 g chicken thigh fillet
• 1-2 tbsp. mustard seeds
• 1/3 red pepper
• 1/3 yellow pepper
• 1/3 orange bell pepper
• 200 ml cream

How to make it:

1. Prepare the mixture for the crepes and leave for at least 30′. Prepare the béchamel. Heat the milk and set it aside.
2. Melt the butter and add the flour. Stir continuously with a hand whisk until the flour is slightly cooked (3-4′). Add the milk little by little and mix constantly and quickly. When the milk is finished, add the spices. Leave on medium heat for 5-6′ to set, stirring often, paying attention to the corners of the pot. Remove from the heat and add the cheeses. Stir to melt and set aside.
3. Heat some olive oil in a pan and fry the fillets. Season with salt and pepper and add the mustard. In 10-12′ it is ready.
4. Cut the peppers into small squares and the meat into small pieces. Mix the cream, meat, peppers and a little more cheese. Assemble the crepes, lay them in a pyrex dish and cover with cream.
5. Bake in a preheated oven at 180°C for 20-25′. Serve immediately and enjoy!

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