Chicken Béchamel Pancakes, one of our favorite cafeteria dishes, is one of the international dishes that suits our taste. Although it takes a long time to make, chicken pancakes with béchamel are among the recipes that you can prepare at home. Here are the recipe details for Chicken Pancakes with Béchamel Sauce…
INGREDIENTS OF CHICKEN CREPE WITH BECHAMEL SAUCE
For the pancake;
1.5 cups of milk
1 teaspoon of water
1 teaspoon salt (not covered)
2 cups of flour
For interior mortar;
1 whole chicken breast
2 tablespoons of oil
3 layer red peppers
3 green peppers
Half a teaspoon of black pepper
1 teaspoon red chili powder
For the previous;
Shredded Cheddar Cheese
For the béchamel;
3 cups of milk
2 tablespoons of flour
1 tablespoon of butter
half a teaspoon of salt
HOW TO MAKE CHICKEN CREPE WITH BECHAMEL SAUCE?
Mix the pancake ingredients in a deep bowl and get a smooth consistency.
Apply a small amount of oil to the pan, take a ladleful of dough and pour it into the pan.
Cook the crepes over medium heat by turning them from side to side and cover them and place them in the pan.
For interior mortar; Cut the chicken breast into small cubes. Heat oil in a pan and sauté the chicken over high heat. Then add the tomato paste, julienned peppers, salt and spices and fry them lightly.
Meanwhile, let’s cook the béchamel. For that; fry the flour and butter. Add the milk and mix until it takes the consistency of custard. Then turn off the heat and add the chicken to the béchamel, leaving the excess oil in the pan.
Take one of the crepes on a flat plate, put some chicken on it, close both sides and wrap it into a roll and place it on the tray. Wrap all the crepes in this way until the filling is gone.
Sprinkle grated cheddar cheese on top.
Bake in a preheated oven at 200 degrees until the cheeses are golden.
Enjoy your meal…