Béchamel Sauce And Chicken Crepe Wrap

Ingredients for Wrapping Pancakes with Béchamel Sauce and Chicken

For pancake (flowing) dough;

• 3 eggs 🥚
• Half a teaspoon of salt
• 350 ml milk 🥛
• 200gr flour (1.5 cups)
• 1 teaspoon of baking powder
• For the inside chicken mixture;
• 1 tablespoon of butter
• 2 breast pieces of boiled chicken (chopped)
• 1 teaspoon tomato paste (tomato 🍅)
• 2 teaspoons of ground pepper
• 1 teaspoon of black pepper
• 2 pinches of salt 🧂
• 1 can of garnish

For the bechamel sauce;

• 2 tablespoons of oil
• 1 tablespoon of butter
• half a glass of flour
• 750 ml of milk 🥛
• 2 pinches of salt 🧂
• 2 handfuls of cheddar

For the above;

• 250 grams grated cheddar

How to Make Béchamel Sauce and Chicken Crepe Wrap?

• We begin to mix salt and eggs in a bowl for pancake batter.
• While mixing, we add the milk first, then add the flour a few times and continue whisking. We cook the crepes one by one in a pan without oil, one by one.
• We begin to prepare the pancake filling with oil and chicken meat. We continue to saute by adding tomato paste and spices. We add the most garnish and salt and take it from the stove.
• We start frying by adding bechamel sauce, oil and flour in a sauce pan. Roast until the smell of flour comes out, add milk and salt.
• Cook until it thickens and turn off the stove, then add the cheddar cheese and mix.
• Finally, we add the stuffing to the pancakes and pour the bechamel sauce on top. After folding and closing, we pour bechamel sauce on it again and sprinkle with cheddar.
• Bake in a preheated oven at 175 degrees for about 45 minutes, until the top is golden brown. Enjoy your meal.