Chicken Crepe Rolls
Soft homemade crepes rolled with a spiced chicken and vegetable filling, topped with creamy béchamel sauce and melted cheese, then baked until golden.
Ingredients
For the Chicken Filling
- 500 g chicken breast cubed
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green pepper chopped
- 2 tomatoes diced
- 1 tbsp paprika
- 1 tbsp chopped chili pepper
- 1 tbsp black pepper
- Thyme to taste
- Salt to taste
- 1 cup hot water
For the Crepe Batter
- 1 cup milk
- 1 cup water
- 2 eggs
- 2 –3 tbsp liquid oil
- 1 ½ cups flour
- Salt to taste
For the Béchamel Sauce
- 1 tbsp butter
- 3 –4 tbsp liquid oil
- 2 tbsp flour
- 2 cups milk
- Salt to taste
- Black pepper to taste
For the Topping
- Grated mozzarella or kaşar cheese
Instructions
Chicken Filling
- Fry the cubed chicken in a hot pan for 5–6 minutes until browned.
- Add oil, then the onion, garlic, and peppers. Cook until softened.
- Stir in the spices and tomatoes; cook until the tomatoes release their juices.
- Add hot water, cover, and simmer while preparing the crepe batter.
Crepes
- Whisk together milk, water, eggs, oil, flour, and salt until smooth and thinner than pancake batter.
- Heat a crepe pan, wipe with oiled paper towel, pour in batter, swirl thin, and cook both sides. Makes about 6 crepes.
Béchamel Sauce
- Combine paprika and oil, whisk in flour, and cook briefly.
- Gradually add milk, stirring until thickened. Season with salt and pepper.
Assembly
- Fill each crepe with the chicken mixture and roll tightly.
- Arrange rolls on a baking tray, pour béchamel over the top, and sprinkle with cheese.
- Bake at 180°C (350°F) for 15–20 minutes until golden brown.
Notes
- The crepe batter should be noticeably thinner than pancake batter for easy rolling.
- Rolls can be assembled a day ahead and refrigerated before adding béchamel and cheese.
- Store leftovers in the fridge up to 3 days, or freeze unbaked rolls up to 1 month.