Crepe with Chicken Rice and Cheese Sauce

This is basically a Mornay sauce with added ingredients filled in a crepe and baked in the oven. This disk can be made in advance and is suitable both for entre or main course.

Ingredients

Crepes (recipe)

50 g butter

50 g plain flour

500 ml milk

250 ml chicken stock

1 tsp salt

¾ tsp white pepper

250 g shredded cooked chicken

350 g boiled or steamed rice

50 g shredded cheddar cheese

Cheddar and Parmesan cheese for topping

Finely chopped parsley

Method

Make crepes according to the recipe. Melt butter in a saucepan on low heat and mix in the flour with a whisk. Add milk, chicken stock, salt and pepper while whisking. Bring to the boil on medium heat while whisking and blend in chicken and rice. Bring back to boil and mix in cheddar cheese. Allow cooling before filling the crepes and rolling them up. Place in a baking tray. Heat the oven to 180ºC and bake the crepes for approx. 10 minutes. Sprinkle a mixture of 70% shredded cheddar cheese and 30 % parmesan cheese on top of the crepes. Bake in the oven on 200 ºC for approx. 2 minutes until cheese is melted. Serve on a plate, drizzle with some parsley and cracked black pepper.

Note: Other ingredients can be used as substitute such as pork, mushroom and bacon.