Baked Chicken & Leek Crepes

By jeff and alli -

 As it turns out, my kids are picky about savory crepes.  Jeff and I will eat mushroom crepes, broccoli crepes, asparagus, ratatouille....but the kids don't care for any of those.  So through the years I've been trying to find something the kids will be happy about on crepe day. (that isn't full of sugar). We tried these chicken and leek crepes last night and the big kids approved.  Hazel & Ruby didn't give them an honest chance.

A nice thing about this recipe is you can make the crepes ahead of time and the chicken filling, but I don't suggest filling the crepes until you are ready to bake them.


Directions:

Make about 8-12 crepes ( I like alton brown's recipe or buckwheat crepes - I think both of those recipes are on this blog)


Filling:

Ingredients-

2-3 chicken breasts, skin on bone in

1 tbsp butter

4-5 leeks, white parts only, sliced into 1/2 moons (wash well!)

2 cups chopped spinach (optional)

salt & peper to taste

1 tsp Worcestershire sauce

1 tbsp minced parsley (optional)


Bechamel Sauce ingredients:

2 tbsp butter

2 tbsp flour

2 1/3 cup whole milk 

1 minced garlic clove

salt & pepper to taste

Garnish

3/4 cup shredded gruyere cheese


Directions for Filling:

1. Preheat oven to 375.  Place chicken on a rimmed baking sheet fitted with a rack. Rub olive oil, salt and pepper over the chicken breasts. Roast for 40-60 minutes, or until chicken is cooked through.  After chicken cools, either cut into cubes, or shred it.  Whatever is easiest for you.  Transfer to a bowl and set aside.

2. In a skillet or pan, melt 1 tbsp butter.  Add the leeks and cook until softened.  Add salt and pepper to taste.  Mix in with the chicken.  If using spinach and parsley, add those to the chicken leek mixture as well.  Add the worcestershire sauce.  Use salt and pepper to taste.  Set aside.

3. Make the béchamel sauce:  Melt butter in a pan.  Add flour and cook the flour with the butter.  Wish in the milk and bring mixture to a boil.  It needs to thicken.  Once thicken, add garlic and salt and pepper to taste and add to your chicken/leek mixture.


Assemble Crepes

Heat oven to 375.

Grease 9x13 baking pan.

When ready, fill crepes with the prepared chicken mixture.  We filled 8 and had leftover filling to use for pasta later.  It is up to you have much you fill them.  I did mine a little less than I would an enchilada.  I rolled them like I do enchiladas.  Place your rolled crepes into a 9x13 pan.  Sprinkle shredded cheese on top.  

Bake crepes for about 20 minutes.


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