Creamy Chicken and Cheese Stuffed Crepes
Ingredients
8 crepes
1 chicken breast cut into small pieces
1 small onion finely chopped
2 tablespoons oil
Salt to taste
Black pepper to taste
1 teaspoon minced garlic
1 half cup heavy cream
1 cup shredded mozzarella cheese
1 half cup shredded cheddar cheese
Fresh parsley chopped
Instructions
Start by heating oil in a pan over medium heat. Add the chopped onion and cook until soft and slightly golden. Add the chicken pieces and cook until they turn white and start to brown.
Season with salt and black pepper, then add the minced garlic. Cook for one more minute until fragrant.
Pour in the heavy cream and mix well. Let it cook for a few minutes until the sauce becomes slightly thick. Add some of the shredded cheese and mix until melted. Turn off the heat and let the filling cool slightly.
Take one crepe and place a portion of the chicken filling in the center. Add extra cheese on top. Fold the crepe into a square shape by folding the sides inward.
Repeat the same process with all the crepes.
Grease a baking dish with a little butter or oil. Place the stuffed crepes inside. Sprinkle more cheese on top and add chopped parsley.
Bake in a preheated oven at 180 degrees for 15 to 20 minutes until the top is golden and the cheese is melted.
Tips
Use freshly cooked crepes for better texture
Do not overfill the crepes so they stay closed while baking
You can add mushrooms or bell peppers for extra flavor
For a crispier top, turn on the grill mode for the last few minutes
Let the dish rest for a few minutes before serving so it holds its shape