Description
Delicate crepes filled with a savory mix of chicken, mushrooms, and leeks, topped with a creamy béchamel sauce.
Ingredients
Scale
- 1 cup Gluten-free Flour
- 2 large Eggs
- 1 cup Milk
- 1 pinch Salt
- 2 cups Shredded Chicken
- 1 cup Mushrooms
- 1 cup Leeks
- 3 tablespoons Butter
- 2 tablespoons Flour
- 2 cups Milk
- 1 cup Gruyere Cheese
Instructions
- Combine the gluten-free flour, eggs, milk, and salt in a mixing bowl to make the crepe batter and let it rest for about 30 minutes.
- Heat a non-stick skillet over medium heat and melt a bit of butter.
- Pour in a small amount of batter, swirling to cover the base. Cook until edges lift, about 2 minutes, then flip and cook for another minute. Repeat.
- Sauté the leeks and mushrooms in butter until tender, then add the shredded chicken and stir until combined. Set aside.
- Melt the remaining butter in a saucepan, whisk in the flour, and gradually add milk, stirring until thickened. Remove from heat and stir in Gruyere cheese until melted.
- Spread a spoonful of the chicken mixture onto each crepe, fold them, and place in a greased baking dish. Pour béchamel sauce over the top.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes until bubbling and golden on top.
Notes
Serve with a garden salad or sautéed green beans. Store leftovers in an airtight container for 3-4 days, or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg