adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken, ham and leek crepe bake
Chicken, ham and leek crepe bake
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Whip up double the savory chicken, ham, and leek crepe bake for convenient and delicious meals anytime.
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, trimmed, thinly sliced
  • 1 roast chicken, skin and bones removed, meat shredded
  • 100g ham slices, coarsely chopped
  • 50g butter
  • 40.00 ml plain flour
  • 386.25 gm milk
  • 125.00 ml coarsely grated cheddar
  • 6 frozen crepes
  • 2 tomatoes, thinly sliced
  • 125.00 ml coarsely grated mozzarella
  • Small parsley leaves, to serve
Instructions:
  • Heat your oven to 180°C.
  • Warm the oil in a small frying pan over medium heat.
  • Sauté the leek until soft and caramelized, then transfer to a spacious heatproof bowl. Mix in the chicken and ham.
  • In a saucepan, melt butter over medium heat until foamy.
  • Stir in the flour and cook until mixture bubbles, about 30 seconds.
  • Take the sauce off the heat. Slowly pour in the milk while stirring. Return to medium heat and cook for 5 minutes until the sauce boils and thickens.
  • Mix in the cheddar and season with salt and pepper. Blend the sauce into the chicken mixture. Layer 4 crepes to cover the base and sides of a 20cm square oven-proof dish. Spread the chicken mixture on top. Place the remaining crepes on top, cutting as needed to fit.
  • Layer the tomato slices, allowing them to overlap slightly, then generously sprinkle the mozzarella on top.
  • Bake until the mozzarella is gooey, about 30 minutes. Finish with a sprinkle of fresh parsley leaves.

Similar Recipes