Chicken Crepes with White Sauce

Name: Chicken Crepes with White Sauce
Yield: 16
Ingredients: FOR THE CREPES; 1 cup milk (240 ml); 1 cup all-purpose flour (120 g); 2 eggs; 3 tablespoons butter, melted; 1 teaspoon salt; FOR THE FILLING; 2 chicken breasts, boneless (600 g); 1 teaspoon salt or to taste; 1/4 cup finely chopped fresh parsley; 2 tablespoons butter, melted; 2 medium onions, sliced into wedges; 4 cloves garlic, minced; 1/2 cup grated chives (60 g); 1/4 cup heavy cream (60 ml); FOR THE SAUCE; 2 1/2 cups milk (600 ml); 4 tablespoons cornstarch; 1 cup grated Parmesan cheese (100 g); 1/4 teaspoon paprika or to taste; 1/8 teaspoon ground nutmeg; 1/2 teaspoon salt or to taste

1
FOR THE CREPES
2
1 cup milk (240 ml)
3
1 cup all-purpose flour (120 g)
4
2 eggs
5
3 tablespoons butter, melted
6
1 teaspoon salt
7
FOR THE FILLING
8
2 chicken breasts, boneless (600 g)
9
1 teaspoon salt or to taste
10
1/4 cup finely chopped fresh parsley
11
2 tablespoons butter, melted
12
2 medium onions, sliced into wedges
13
4 cloves garlic, minced
14
1/2 cup grated chives (60 g)
15
1/4 cup heavy cream (60 ml)
16
FOR THE SAUCE
17
2 1/2 cups milk (600 ml)
18
4 tablespoons cornstarch
19
1 cup grated Parmesan cheese (100 g)
20
1/4 teaspoon paprika or to taste
21
1/8 teaspoon ground nutmeg
22
1/2 teaspoon salt or to taste

Ingredients

1
FOR THE CREPES
2
1 cup milk (240 ml)
3
1 cup all-purpose flour (120 g)
4
2 eggs
5
3 tablespoons butter, melted
6
1 teaspoon salt
7
FOR THE FILLING
8
2 chicken breasts, boneless (600 g)
9
1 teaspoon salt or to taste
10
1/4 cup finely chopped fresh parsley
11
2 tablespoons butter, melted
12
2 medium onions, sliced into wedges
13
4 cloves garlic, minced
14
1/2 cup grated chives (60 g)
15
1/4 cup heavy cream (60 ml)
16
FOR THE SAUCE
17
2 1/2 cups milk (600 ml)
18
4 tablespoons cornstarch
19
1 cup grated Parmesan cheese (100 g)
20
1/4 teaspoon paprika or to taste
21
1/8 teaspoon ground nutmeg
22
1/2 teaspoon salt or to taste

Directions

1
PREPARE THE CREPES: Beat all ingredients in a blender and fry in a non-stick skillet, forming thin disks
2
MAKE THE FILLING: Season the chicken with salt and pepper
3
In a pan over low heat, sauté the onion, garlic, and chicken until cooked through, about 20 minutes or until browned
4
Process the mixture, add chives and heavy cream, and mix well
5
Assemble the crepes by placing 2 tablespoons of the filling in the center of each disk and folding the crepe. Reserve
6
MAKE THE SAUCE: Combine all ingredients in a pot and cook, stirring until thickened
7
Taste and adjust seasoning as needed
8
Serve the crepes with the sauce and sprinkle with additional paprika if desired
9
239 calories per serving