Chicken Crêpe Bake
Equipment
- Large baking pan
- Greased pan
Ingredients
- 3 eggs
- 1.5 cups flour
- 12 fl oz warmed milk
- 0.25 cup melted butter
- 0.25 tsp salt
- 3 chicken breasts
- salt and pepper
- 0.67 cup cream cheese
- 1 cup corn
- 10 cherry tomatoes, in quarters
- 0.75 cup chopped parsley
- 0.5 cup cream cheese additional
- 9 slices of cheese
Instructions
- Put all the batter ingredients into a bowl and mix them together.
- Fry the crêpes in a greased pan until both sides are golden yellow. Every crêpe needs one ladle of batter. In total, you need nine crêpes.
- For the filling, fry the chicken breasts in hot oil until both sides are golden brown. After cooking, let them cool, before you tear them into pieces with your fingers.
- Now add the cream cheese, corn, cherry tomatoes and parsley to the chicken and mix them all together.
- Put two large tablespoons of the filling in the middle of each crêpe and fold the edges over the filling to make them into rectangles. Place the folded crêpes close to each other in three rows in a large baking pan. Spread a spoonful of cream cheese on top of each of them and then cover that with a slice of cheese.
- Bake them for 20 minutes at 360°F.