Creamy Chicken and Cheese Stuffed Crepe Pockets

Ingredients

For the Crepes

1 cup all-purpose flour

2 eggs

1 cup milk

1 tbsp melted butter

Pinch of salt

For the Filling

2 cups cooked shredded chicken (or ground beef)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup tomato sauce or crushed tomatoes

1 tsp paprika

½ tsp black pepper

½ tsp salt

1 tbsp olive oil

For the Creamy Cheese Sauce

2 tbsp butter

2 tbsp flour

1½ cups milk

1 cup shredded mozzarella (or mixed cheese)

Salt and pepper to taste

For Topping

1 cup shredded cheese (mozzarella or cheddar mix)

Fresh parsley for garnish

👩‍🍳 Instructions

1. Make the Crepes
2. In a blender, mix flour, eggs, milk, melted butter, and salt until smooth.
3. Heat a nonstick pan over medium heat and lightly grease it.
4. Pour a small amount of batter and swirl to cover the pan thinly.
5. Cook for 1–2 minutes per side until lightly golden. Set aside.
6. Prepare the Filling
7. In a skillet, heat olive oil.
8. Add onion and garlic, cook until fragrant.
9. Stir in shredded chicken, tomato sauce, paprika, salt, and pepper.
10. Simmer for 5–7 minutes until thickened. Set aside.
11. Make the Cheese Sauce
12. In a saucepan, melt butter. Add flour and whisk for 1 minute.
13. Gradually add milk while stirring until smooth and thickened.
14. Add cheese, salt, and pepper, stirring until melted and creamy.
15. Assemble
16. Place a crepe on a plate. Add a spoonful of chicken mixture and a bit of cheese sauce in the center.
17. Fold the sides over the filling like an envelope.
18. Arrange in a baking dish seam-side down.
19. Bake
20. Pour remaining cheese sauce over the top.
21. Sprinkle shredded cheese and bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.
22. Serve

Garnish with chopped parsley and serve warm.