Preparation: 15 Mins
Duration: 30 Mins
Serves: 4
Cheese Bechamel Sauce
Ingredients
Ingredients
Cheese Bechamel Sauce
Duration: 30 Mins
Serves: 4
Cheese Bechamel Sauce
Ingredients
- Two cups of Devondale Full Cream Milk, heated
- 3/4 cup Devondale Shredded 3 Cheese Blend
- One table spoon of Dijon Mustard
- 50g of Devondale Original Butter
- 1/4 cup of plain flour
- Salt and pepper, to taste
Ingredients
- 400g pack of frozen crepes
- Two table spoons of olive oil
- One clove garlic, finely diced
- 400g chicken breast stir fry strips
- 200g cup of mushrooms, sliced
- One cup of baby spinach
- 1/4 cup o chopped chives
- Half cup of Devondale Shredded 3 Cheese Blend, extra
Cheese Bechamel Sauce
- Melt butter in a saucepan over medium heat. Slowly add the flour, until combined.
- Add whisk and milk constantly until the sauce is well combined. Cook and continue to stir it for like 5 minutes until the sauce is thick, glossy and coats the back of a wooden spoon.
- Stir through the cheese and mustard. Season to taste.
- Pre-heat your oven to 200°C (180°C fan forced). Remove crepes from the freezer to de-frost.
- Meanwhile, add olive oil and garlic to a large heated fry-pan. Add mushrooms and chicken and cook, stir for like 4-5 minutes or until chicken is cooked through and mushrooms are softened.
- Add baby spinach and stir through. Pour 3/4 of the bechamel sauce into the chicken and mushroom mixture and stir to combine. Add chopped chives and stir.
- Pour the mixture into a bowl and transfer to the fridge for 5-10 minutes.
- Lay individual crepes out on a large chopping board or flat surface. Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture. Roll crepes and place them seam side down in a large baking proof dish.
- Drizzle extra béchamel sauce over rolled crepes, sprinkle with cheese and bake for 20 minutes or until golden.
