Chicken breast crepes with cheese sauce

Name: Chicken breast crepes with cheese sauce
Ingredients: 2 eggs; 1 pinch turmeric; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 240 ml cold water; 3-4 tablespoons flour; 10 g fresh parsley; 2 tablespoons oil; 500 g boneless chicken breast; 3-4 slices smoked pork pastrami; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 tablespoon oil; about 150 g cheddar; about 50 g kashkaval; about 100 g Romanian brânză de burduf cheese

Appetizers - Chicken breast crepes with cheese sauce by Zenovia P. - Recipia

Chicken breast crepes with cheese sauce are filled with smoked pork pastrami, and the cheddar, kashkaval and Romanian brânză de burduf cheese melt into a thick sauce. The chicken and pastrami are browned before they go into the filling, and the crepes are rolled with the sauce; I cut the chicken into small pieces and keep the edges of the crepes thin so they roll without tearing. Prep: 20 minutes. Cook: 21 minutes. Total time: 41 minutes. Serves: 4. About 630 kcal and 52 g protein per serving.

Ingredients

For the crepes

2 eggs
1 pinch turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
240 ml cold water
3-4 tablespoons flour
10 g fresh parsley
2 tablespoons oil

For the filling

500 g boneless chicken breast
3-4 slices smoked pork pastrami
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon oil

For the cheese sauce

about 150 g cheddar
about 50 g kashkaval
about 100 g Romanian brânză de burduf cheese

Preparation

1. Beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Add the turmeric, 2 tablespoons oil and cold water, then stir in the flour and chopped parsley. 2. Heat a nonstick pan and cook 4 crepes, about 2 minutes in total for each, turning them once the edges come away from the pan. They’re ready when they have golden spots. 3. Pat the chicken breast dry with paper towels and cut it into small pieces. Cut the pastrami into strips, then brown both together over high heat in 1 tablespoon oil for 8 minutes, until the chicken is browned and cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. 4. Put the cheddar, kashkaval and Romanian brânză de burduf cheese in a small saucepan over low heat. Stir constantly for 5 minutes, until melted and smooth. 5. Spread some sauce on each crepe, divide the meat over them and roll them up. Pour the remaining sauce over the top.

Notes

Serve the crepes with a green salad and a simple dressing, so the filling isn’t the only thing on the plate. You can replace the smoked pork pastrami with the same amount of smoked ham for a milder taste. The crepes contain gluten and eggs, and the sauce contains dairy. Store them in a covered container in the fridge for up to 3 days, then reheat them slowly in a covered pan. For even browning, cut the chicken into pieces of a similar size, about 2 cm. If the pastrami slices are thick, cut them into narrower strips, as they’re harder to roll into the crepes. Use a little salt on the meat: the pastrami and brânză de burduf may already be salty. Cheddar bought in a block melts more evenly than sliced cheddar.