Baked Chicken Crepes with Tomato Sauce and Cheese

Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 2 large eggs
• 2 cups (480 ml) whole milk
• 1 tablespoon (15 g) melted butter
• 1 teaspoon salt for the batter
• 2 tablespoons oil (for greasing the skillet)
• 400 g (about 14 oz) cooked, shredded chicken breast
• 1 tablespoon olive oil
• 1 medium onion, chopped (about 120 g)
• 2 garlic cloves, minced
• 1 cup (240 ml) tomato sauce
• 1/2 cup (120 ml) heavy cream
• 3 tablespoons requeijão (Brazilian creamy cheese) or cream cheese (optional)
• 200 g (about 7 oz) shredded mozzarella cheese
• 50 g (about 1.8 oz) grated Parmesan cheese
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 200 °C (400 °F) and lightly grease a medium baking dish with butter or oil.
2. Make the batter: in a blender or bowl, blend the flour, eggs, milk, melted butter and 1/2 teaspoon salt until smooth; let rest for 10 minutes.
3. Heat a nonstick skillet lightly greased with oil; pour ladlefuls of batter to form thin rounds and cook about 1 minute per side until lightly golden. Keep the crepes stacked on a plate.
4. Make the filling: heat the olive oil in a pan, sauté the onion until translucent, add the garlic and cook 30 seconds. Stir in the shredded chicken, tomato sauce, heavy cream and requeijão (if using); cook 4–5 minutes, then season with salt, freshly ground black pepper and the chopped parsley.
5. Place about 2–3 tablespoons of the filling in each crepe, roll up and arrange side by side in the prepared baking dish.
6. Top the crepes with the shredded mozzarella and sprinkle the Parmesan; bake in the preheated oven for 12–18 minutes or until the cheese melts and browns lightly. Let rest 2 minutes before serving.

Tips

• Use previously cooked chicken (leftovers work great) to speed up preparation.
• For thinner crepes, add 1–2 tablespoons of milk to the batter.
• Arrange the crepes closely in the baking dish to help the cheese brown evenly.

Variations

• Swap the mozzarella for cheddar or provolone for a different gratin flavor.
• Replace part of the tomato sauce with a white sauce (béchamel) for an extra-creamy version.
• Add corn or sliced mushrooms to the filling for extra texture.

FAQ