1 1/2 crepe batter recipe (makes about 16 crepes, each 12 cm in diameter)
Filling
2 cups cooked and shredded chicken breast (use leftovers if desired)
1 tablespoon chopped fresh parsley
2 tablespoons finely chopped onion
1/2 cup heavy cream
1 egg
2 cups white sauce
3 crispy fried bacon pieces, crumbled
1/2 cup grated Parmesan cheese
White Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk or chicken broth (or 1 cup milk and 1 cup chicken broth)
1/2 cup heavy cream
Salt and pepper to taste
1 1/2 crepe batter recipe (makes about 16 crepes, each 12 cm in diameter)
Filling
2 cups cooked and shredded chicken breast (use leftovers if desired)
1 tablespoon chopped fresh parsley
2 tablespoons finely chopped onion
1/2 cup heavy cream
1 egg
2 cups white sauce
3 crispy fried bacon pieces, crumbled
1/2 cup grated Parmesan cheese
White Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk or chicken broth (or 1 cup milk and 1 cup chicken broth)
1/2 cup heavy cream
Salt and pepper to taste
Mix the cooked chicken breast, parsley, onion, and 1/2 cup heavy cream
Cook over low heat for 5 minutes
Mix the egg with half of the white sauce and add it to the chicken mixture
Cook for a few minutes until thickened
Add the crispy bacon and half of the grated Parmesan cheese
Place about 1/4 cup of filling on each crepe
Arrange them in a refractory dish greased with butter
Cover with the remaining white sauce, sprinkle with the remaining Parmesan cheese, and bake in a moderate oven for 15 minutes
For the white sauce, melt the butter, add the flour, and mix well with a wooden spoon
Add the milk or chicken broth slowly, stirring well
Cook slowly until thickened, then stir in heavy cream
Serve as an appetizer or main course.
