This classic chicken and mushroom crepe recipe includes the most delightful béchamel based sauce. An easy family dinner that's deliciously cheesy
Cheese Bechamel Sauce
Ingredients
2 cups Devondale Full Cream Milk, heated
50g Devondale Original Butter
1/4 cup plain flour
3/4 cup Devondale Shredded 3 Cheese Blend
1 tablespoon Dijon Mustard
Salt and pepper, to taste
Method
Melt butter in a saucepan over medium heat. Slowly add the flour, until combined
Add milk and whisk constantly until the sauce is well combined. Cook and continue to stir for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon
Stir through the cheese and mustard. Season to taste
Crepes
Ingredients
400g pack frozen crepes
2 tablespoons olive oil
1 clove garlic, finely diced
400g chicken breast stir fry strips
200g cup mushrooms, sliced
1 cup baby spinach
1/4 cup chopped chives
1/2 cup Devondale Shredded 3 Cheese Blend, extra
Method
Pre-heat oven to 200°C (180°C fan forced). Remove crepes from the freezer to de-frost
Meanwhile, add olive oil and garlic to a large heated fry-pan. Add chicken and mushrooms and cook, stirring for 4-5 minutes or until chicken is cooked through and mushrooms are softened
Add baby spinach and stir through. Pour 3/4 of the bechamel sauce into the chicken and mushroom mixture and stir to combine. Add chopped chives and stir
Pour the mixture into a bowl and transfer to the fridge for 5-10 minutes
Lay individual crepes out on a large chopping board or flat surface. Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture. Roll crepes and place them seam side down in a large baking proof dish
Drizzle extra béchamel sauce over rolled crepes, sprinkle with cheese and bake for 20 minutes or until golden
