Waiting time: 120 minutes
Execution time: 30 minutes
Baking time: 30 minutes
Servings: 6-8
Components
For crepes
- 1200 ml of milk
- 8 eggs at room temperature
- 500 gr. flour for all uses, sifted
- 4 tbsp. unsalted butter, melted
- ½ κ.γ. salt
For stuffing
- 1 large onion, sliced
- 250 gr. sliced mushrooms
- 2 and others olive oil
- 500 gr. boiled and peeled chicken
- 50 ml white wine
- 1 tbsp. sweet paprika
- 1 pinch of nutmeg
- 1 cinnamon sticks
- Pepper
For the béchamel
- 600 ml of lukewarm fresh milk
- 1 can of evaporated milk (400 ml)
- 100 gr. flour
- 50 gr. sunflower oil
- 2 eggs, beaten
- 300 gr. halloumi, cut into cubes
- 300 gr. various grated cheeses
- 2 pinches of nutmeg
For overlapping
- 500-800 ml fresh lukewarm milk
- 50 gr. flour
- 25 gr. sunflower oil
- 200 gr. various grated cheeses
Execution method
For crepes
- In a bowl, whisk together the milk, eggs, melted butter, sugar, vanilla and salt.
- Slowly add the flour and beat with a whisk until the mixture is homogeneous.
- Cover the bowl with cling film and leave it in the fridge to rest for at least 2 hours.
- In a non-stick pan, lightly grease the bottom and pour a full spoonful of the mixture.
- Once it is ready, it will start to come off the pan and we turn it on the other side to cook it.
- Repeat the process until our mixture is finished.
For stuffing
- Put a pan on high heat to burn and add 2 tbsp. olive oil.
- Add the onion, mushrooms to the pan and stir.
- Then add the chicken, paprika, cinnamon, pepper and nutmeg, stir and wait for 10 minutes until our vegetables are soft.
- Then quench with white wine and wait for the alcohol to evaporate completely.
- When the alcohol has evaporated, remove the pan from the heat and set aside.
For the bechamel
- Melt the sunflower oil in a saucepan but without burning it. Add the flour and mix well with a wooden spoon.
- Slowly add all the milk and stir with a whisk over medium heat until the cream sets.
- After it sets, remove from the heat, add the nutmeg and leave the cream to cool for 10 minutes.
- Once it cools down a bit, add the eggs, stirring with a whisk until they are homogenous in the cream.
- Finally, add the halloumi, cheese and chicken mixture, mix with a spatula and set aside.
For overlapping
- Follow the process for the béchamel and after it sets, remove from the heat, add the nutmeg and half the mixture of the cheeses and leave the cream aside.
For assembly
- Take a baking tray, spread a crepe on a plate and put 2 tbsp. from the filling, wrap it in a roll and put it in the pan. Repeat with the other crepes.
- Pour over the cream we made for the coating and sprinkle their surface with grated cheese.
- Cover the surface of the pan with foil and put it in the oven for 30 minutes.
- Remove the foil and continue baking for another 15-20 minutes, until the surface is golden brown.
- Remove from the oven and let cool for a while.
- Cut into pieces and serve!