This crêpe bake offers nine well-stuffed portions. There’s nothing quite like it!
The wonderful thing about crêpes is the range of different options you have when it comes to eating them: sweet, savory, folded... yes, you heard correctly. That's because this innovative baked dish uses versatile folded crêpes to create little parcels of deliciousness. Let's take a look at how it's done.
For the crêpe batter:
- 3 eggs
- 1⅗ cups flour
- 11.8 fl oz warmed milk
- ¼ cup molten butter
- ¼ tsp salt
For the filling:
- 3 chicken breasts
- salt and pepper
- ⅔ cup cream cheese
- ⅘ cup corn
- 10 cherry tomatoes, in quarters
- ¾ cup chopped parsley
- ½ cup cream cheese
- 9 slices of cheese
- 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 cook, 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. Then bake them for 20 minutes at 360°F.
Crêpes as the basis for this sort of bake might be unusual, but that also makes them a little bit special. And with these perfectly folded parcels, you can easily feed a whole mob of hungry mouths!