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Ingredients
Baked Chicken Crepes with Cheese
- For crepes
- 250 grams Pastry flour
- 500 milliliters milk
- 2 eggs
- ½ tsp salt
- butter (for cookin)
- For filling
- 4 Chicken breasts (each about 150 grams)
- 2 red and green Bell pepper
- 1 chili pepper
- 1 shallot
- 2 garlic cloves
- 1 Tbsp Tomato paste
- 100 grams diced, canned Tomatoes
- 100 milliliters Chicken broth
- 1 Tbsp freshly chopped parsley
- salt
- cayenne pepper
- vegetable oil (for the baking dish)
- 150 grams grated Cheese (such as Emmentaler)
For the crepes, whisk the flour in a bowl with the milk until smooth. Whisk in the eggs and salt. Let sit for about 10 minutes. Melt butter in a pan and make 8 crepes.
Preheat the oven to 200°C (approximately 400°F).
For the filling, rinse the chicken breasts, pat dry, and finely chop. Rinse, dry and halve the bell peppers. Remove seeds and ribs and dice. Rinse and chop the chile pepper, remove seeds and ribs if desired.
Peel and chop the shallot and garlic. Sauté together with the chile pepper in hot oil. Add the chicken and bell peppers and continue to sauté. Stir in the tomato paste and sauté for 1 to 2 minutes more. Add the tomatoes and broth. Simmer, stirring occasionally until thickened slightly, about 15 minutes. Finally, add the parsley and season with salt and cayenne pepper.
Transfer the chicken mixture to the crepes and roll up. Place the rolled crepes in an oiled pan. Sprinkle with cheese and bake until golden brown about 10 minutes. Let cool lightly and serve immediately.