Chicken Filled Crepes with Bechamel Sauce

Last night Ben and I went to La Creperie downtown. It's a tiny little restaurant, if you blink you'll miss it. It was our first time going there.. and it was delicious. On the way back we stopped at the store to get some items to make some more crepes. We made them for breakfast.. although they were more like dessert and we made some for lunch. Here's our lunch recipe. It takes some prep work.. but it's so worth it!    

Crepes
1 c Flour
1 tsp White Sugar
1/4 tsp Salt
3 Eggs
2 c Milk
2 T Butter, melted

Bechamel Sauce

1 stick Butter
1/2 c Flour
1 Quart or 4 c Milk at room temperature
1/2 c Parmesan Cheese or really any cheese that you have
1 Bay Leaf
Salt and Pepper to taste

Chicken Filling
1-2 cups Chicken Breast, cooked and diced
1 c of any veggie that you might have -I had zucchini, cooked and set aside
** Please see note**

Directions
Start off by making the Bechamel sauce. In a 2 quart saucepan melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Add in Bay Leaf. Simmer until it is thick enough to coat the back of a spoon. This will take around 10 minutes. Remove from heat and stir in the cheese, and season with salt and white pepper. Set aside.

Now on to the crepes. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe, depending on how big you want your crepes to be and how big your pan is. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides.

Place one crepe on a plate and put the chicken and vegetables on one half, then fold in half, then the half into thirds pour some bechamel sauce on top, and you're good to go. I also added some fresh diced tomatoes, lettuce and roasted slivered almonds. 


**Note: You can really fill the crepes with anything that you have on hand, and the sauce is so versatile that you can add whatever seasonings that you would want to it to fit your families taste. This is a great 'Need to use stuff in the fridge' kind of recipe. Also, don't be afraid to add fresh veggies or fruit to your crepes! 


Sheryl