INGREDIENTS:
CHEESE BECHAMEL SAUCE
- 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
- 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
INSTRUCTIONS:
CHEESE BECHAMEL SAUCE
- 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
- 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
Source: My Food Book
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