Indulge in these delightful Chicken-Stuffed Crepe Pockets, a perfect blend of savory chicken filling wrapped in delicate, golden crepes. This recipe guides you through creating these elegant and delicious pockets, ideal for a special brunch, dinner, or even as an appetizer.
With a harmonious mix of flavors and textures, these crepe pockets will impress your guests and satisfy your taste buds. Follow along to master this gourmet dish that's easier to make than you might think!
📝Ingredients
• Chicken breast
• 500 G chicken breast
• 1 Onion
• 2 Cloves of garlic
• 1 Cup pepper
• 1 Green pepper
• 2 Tomatoes
• 1 Tablespoon of pepper paste
• 1 Teaspoon of red pepper powder
• 1 Teaspoon of black pepper
• Thyme
• Salt
• 1 Hot water close to tea cup
-The dough-
• 1 glass of milk
• 1 Cup water
• 2 Eggs
• 2 -3 tablespoons of liquid oil
• 1.5 Cups flour
• Salt
-Sauce -
• 1 Tablespoon butter
• 3-4 tablespoons of liquid oil
• 2 Tablespoons of flour
• 2 Cups of milk
• Salt
• Black pepper
-For over -
• Kashar cheese
Instructions
1. Prepare the Chicken:
- Cut the chicken into cubes and let them sit in a hot pan for 5-6 minutes until the color changes.
- Add some oil, diced peppers, onion, and garlic, and continue roasting.
- Add spices, tomatoes, and tomato paste. Cook the mixture until the tomatoes are softened, then add hot water.
- Cover and cook until the water is absorbed.
2. Make the Crepe Batter:
- Combine all ingredients for the crepe batter in a bowl and whisk until smooth. The batter should be slightly thinner than pancake batter.
- Heat a crepe pan, add 1-2 drops of oil, and spread it around with a napkin.
- Pour the batter into the pan and spread it evenly.
- Cook the crepe on both sides until lightly browned. This recipe should make about 6 crepes. Avoid overcooking.
3. Prepare the Béchamel Sauce:
- In a saucepan, melt butter with some oil. Add flour and cook until golden brown.
- Gradually add milk, stirring constantly until the sauce thickens.
- Season with salt and pepper, then remove from heat. Prepare the sauce last to keep it from solidifying.
4. Assemble the Dish:
- Place a crepe on a plate and add 1 tablespoon of béchamel sauce in the center.
- Add 2-3 tablespoons of the chicken filling, then fold the sides of the crepe over the filling.
- Pour more béchamel sauce on top and sprinkle with cheese.
- Bake in the oven at 180 degrees until the top is golden brown.
Enjoy!
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2 июн 2024
