Baked Crepes with Savoury Filling
7,0 / 10
ready in 1 hr 25 min.
- 2 eggs
- 1 tablespoon Curry powder
- 1 cup all-purpose flour
- 1 ½ cups milk
- 4 tablespoons clarified butter
- butter (to grease the dish)
- 2 cups Chicken breasts (skinned, ready to cook, cut into strips)
- 3 tablespoons butter
- 4 cups fresh Mushrooms (sliced)
- 1 cup Mimolette (Cheddar cheese)
- 1 ⅔ cups cream
- Sage (to garnish)
Mix together the eggs, curry and flour and stir in a pinch of salt. Add the milk, stir until smooth and then leave to rest for 10 min.
Heat a little fat in the pan and fry ladles of the pancake batter for 1-2 minutes. Add more fat to the pan for each pancake. Make 8 crepes in total.
Heat the oven to 200°C (180° fan), 400°F, gas 6 and grease a baking dish.
Fry the chicken gently in 1-2 tbsp hot butter. Fry the mushrooms in 1 tbsp butter on a high heat. Add the chicken to the mushrooms and stir in half the cheese. Season with salt, ground black pepper and curry. Add 200 ml cream and simmer for 5 min. Fill the pancakes with the mixture and roll up.
Place the pancake rolls in the prepared baking dish. Drizzle with the remaining cream and sprinkle with the remaining cheese. Bake for around 25 min until golden brown. Serve garnished with sage.