Cheesy curry crepes

dinner · ⏱ 75 min · 4 portions · 65.0 g carbs / portion · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/266/cheesy-curry-crepes/