Chicken and mushroom crêpes in a light béchamel

Ingredients

For 1 serving

• All-purpose flour40 g
• Eggs1
• Skim milk220 ml
• Chicken breast100 g
• Button mushrooms120 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil2 teaspoons
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Keep back a tablespoon of flour for the béchamel. Whisk the rest of the flour with the egg, about half the skimmed milk and a pinch of salt until the batter is smooth; cook 2 thin crêpes in a lightly greased non-stick pan over medium heat, 1 minute per side, until spotted golden.
2. Preheat a conventional oven to 200 °C. Cut the chicken breast into roughly 1 cm dice; clean the button mushrooms with a damp cloth and slice them.
3. Heat half the oil in a frying pan over medium-high heat and brown the chicken and mushrooms with a pinch of salt for 8 minutes, until the chicken is golden and cooked and the mushrooms have released their water.
4. Make the béchamel: warm the remaining oil in a small pan over low heat, add the reserved flour and stir for 1 minute, then pour in the remaining milk in a thin stream, whisking, and cook for 3–4 minutes, until it coats the spoon; season with nutmeg and a pinch of salt.
5. Stir half the béchamel into the filling, fill the crêpes, roll them up and lay them in a small baking dish.
6. Cover with the remaining béchamel and the grated Parmigiano Reggiano and bake for 15 minutes, until golden on top.