Chicken and mushroom stuffed crepes

Ingredients

• 12 ready-made crepes
• 500 g chicken breast
• 2 tablespoons olive oil
• 1 medium onion (150 g)
• 4 garlic cloves
• 1 medium bell pepper (150 g)
• 1 400 g can button mushrooms
• 250 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon starch
• 30 ml cold water
• 100 g grated cheese
• 1 tablespoon butter
• 500 ml unsweetened whipping cream (30% fat)
• 200 ml yogurt
• 100 g grated cheese

Preparation

1. Cut the chicken breast into cubes about 1.5 cm across and chop the vegetables. Getting everything ready and rolling the crepes takes about 20 minutes. 2. Heat 2 tablespoons of olive oil in a deep frying pan and cook the chicken for 6 minutes, until it is no longer pink in the middle. Add the chopped onion and garlic and cook for 3 minutes, then add the drained, finely chopped pepper and mushrooms. Cook for another 5 minutes, until the vegetables soften. 3. Pour in 250 ml of water, add 1 teaspoon of salt and 1/2 teaspoon of pepper, and simmer over low heat for 10 minutes. The liquid should reduce a little. 4. Dissolve 1 tablespoon of starch in 30 ml of cold water and stir it into the pan. Cook for 1 more minute, until the filling thickens, then leave it to cool for 10 minutes. Stir in 100 g of grated cheese. 5. Grease a baking dish with 1 tablespoon of butter. Put 2 tablespoons of filling on each of the 12 crepes, roll them up and arrange them in the dish. 6. Mix 500 ml of unsweetened whipping cream with 200 ml of yogurt and pour it over the crepes. Sprinkle the remaining 100 g of cheese on top and bake at 180°C for 18 minutes, until the cheese browns.