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Cheesy curry crepes

Golden cheesy curry crepes, tender and packed with creamy warmth.
Melty cheese and rich curry sauce hug every bite, hot and satisfying.
Serve as parcels with spring onions and a sweet mango kick.

dinner ⏱ 75 min 520 kcal / portion 65.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Cheesy curry crepes
v2 · rb0e705f985 20260727Z1751 Cheesy Curry Crepes 🎉 300 ml whole milk 125 g greek-style yoghurt 180 g plain flour 3.69 ml ground turmeric salt to taste black pepper to taste 120 g grated cheese vegetable oil to taste mango chutney to taste 🌀 blend crepe batter 🍳 simmer and thicken bechamel 🌀 whisk in cheese and season bechamel 🍳 fry crepes in a lightly oiled pan 🔥 heat the oven to 240°C and line a tray 🍽 assemble crepe parcels with bechamel, chicken, spring onion and cheese 🔥 ⏱ 10-15 min bake until golden 🍽 serve hot with spring onions and mango chutney 75 ml water 3 pieces egg 15 g butter ¾ tsp curry powder 250 g leftover roast chicken 4 pieces spring onion olive oil to taste 200 ml water, egg 75 g 165 g 2 ml 100 ml 50 g butter, curry powder 15 g 1 ml the bechamel the cheese completed bechamel leftover roast chicken, spring onion, olive oil prepared crepes mango chutney
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Preparation steps

  1. blend crepe batter
  2. simmer and thicken bechamel
  3. whisk in cheese and season bechamel
  4. fry crepes in a lightly oiled pan
  5. heat the oven to 240°C and line a tray
  6. assemble crepe parcels with bechamel, chicken, spring onion and cheese
  7. bake 10-15 min until golden
  8. serve hot with spring onions and mango chutney

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