Iftar Recipe: Chicken Crepe with Béchamel Sauce

Recipe by Samreen Hamid
Ingredients
For the crepe
1 and ½ cup flour
1 teaspoon salt
1 cup milk
1 eggs, beaten
1 tablespoon fresh dill (soya)
1 cup water
Preparation
Mix everything well and make a smooth batter.
Heat and grease a pan with little oil, pour a certain amount of the mixture, and swirl the batter around so it covers the sides of the pan.
Allow to cook until set and edges start to turn golden brown. Repeat the process and make crepes.

For the filling
1 cup chicken tikka chunks
2 tablespoon butter
2 tbsp olive oil
½ cup chopped onion
1 cup chopped white mushrooms
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 tablespoon parsley
1 tsp mix herbs
1 cup cream
½ cup red chili flakes
1 cup milk
2 tbsp flour
4 tbsp mozzarella cheese
Preparation
In a pan add oil and butter, with chopped onion and sauté until translucent. Add chopped mushrooms and
fry for a few seconds. Add flour with all the spices, cream, milk and remaining ingredients. Add chopped coriander
2 tbsp. Filling is ready, keep aside.

For the Bechamel sauce
2 tablespoon butter with 1 tbsp olives oil
2 tablespoon flour
1 cup milk
1 cube of cheese
salt and pepper to taste
Cream ½ cup
Preparation
Mix everything well and make a smooth batter.
To assemble the crepes
Place crepe on an assembling board, fill with 2 tablespoons of the mushroom mixture, add 2 tablespoons of béchamel sauce on top. Roll crepe and assemble in a baking dish, drizzle more béchamel sauce on top, and sprinkle with cheese, coriander leaves and dry parsley
Bake in a preheated oven for 5 to 7 minutes. For extra 2 minutes, turn on the upper grill for colour. Serve hot.