2 pieces Campo Lindo chicken breast
2 tablespoon chopped shallots
1 quart bechamel
1 tablespoon minced garlic
To taste salt and pepper
2 cups milk
2 cups flour
5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Blend milk and eggs. Slowly add flour and whisk until just mixed. Heat a large flat saute pan to medium high and cover lightly with vegetable oil. Using cloth towel to hold handle, slightly tilt pan to one side. Pour ladle of batter in lower side of pan. Tilt pan gently until thin layer of batter covers bottom. Once batter settles and bottom of crepe is light golden brown, use thin spatula to gently lift crepe and set on a plate covered with a paper towel. Repeat process for desired number of crepes.
Dice chicken breast into small pieces. Saute chicken in pan over medium heat. Add shallots and garlic to chicken. Stir until chicken is cooked but not brown. Add bechamel sauce and stir to blend well. Add salt and pepper to taste.
Put 2-3 generous tablespoons of chicken and bechamel filling close to one side of a crepe. Roll crepe into a cylinder. Top with 1-2 tablespoons of warm filling and 2 tablespoons of grated Swiss cheese. Repeat for desired number of crepes.
Number of Servings: 1
Prep and Cooking Time: 30 minutes
Recipe by: Emmanuel Langlade
Restaurant Name: Aixois