Chicken crepe sandwiches with bechamel sauce
For the crepe: ¾ cup flour 4 tablespoons milk 1 egg one egg yolk 1 tablespoon melted butter ½ teaspoon salt pinch of nutmeg For the filling: 2 boneless chicken breasts, thinly sliced ½ cup flour ½ cup liquid cream Salt, white pepper and nutmeg to taste 4 tablespoons vegetable oil for frying For the bechamel sauce: 12 tablespoons milk 4 tablespoons flour 4 tablespoons butter 1 cube chicken broth Salt, ground nutmeg, white pepper to taste To decorate: chopped green onion How to prepare: To prepare the crepe, sift the flour, nutmeg and salt into a bowl. In another bowl, whisk the milk with the whole egg and egg yolk. Add the flour mixture little by little to the egg and milk mixture, mixing constantly. Heat a crepe pan over high heat and brush with a little melted butter. Pour about ¼ cup of the dough into the pan and spread it on all sides of the pan. Cook for 10 seconds on the first side. Lift carefully with a wooden spoon to ensure doneness. Flip the crepe and cook on the other side for another 30 seconds. Lift the crepe aside. Repeat the process with the rest of the dough, brushing the pan with butter if needed. To prepare the chicken filling, dip the chicken in the flour until well coated. Heat the oil and fry the chicken slices until golden. Remove chicken from heat and place in a small bowl. Add cream, salt, nutmeg and white pepper. They mix well. To prepare the béchamel sauce, melt the butter in a saucepan, then add the flour and stir well. Add the melted milk and stir until the mixture thickens, then add the chicken stock cube, salt, white pepper and nutmeg to taste. Stir for two more minutes, then remove the sauce from the heat and set aside. Stuff each piece of dough with two tablespoons of the chicken filling and roll. Arrange the crepes on an oven tray and heat for ten minutes before serving. To apply: Put the crepes on the plate. Covered with hot béchamel sauce and garnished with chopped green onions.