STUFFED CHEESY CREPES BAKE

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STUFFED CHEESY CREPES BAKE

Ingredients:

• 1 cup flour

• 2 eggs

• 1 cup milk

• 1 tbsp melted butter

• Pinch of salt

• 2 cups cooked shredded chicken (or beef)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 cup tomato sauce (or marinara)

• 1 tsp paprika

• 1 tsp cumin

• Salt & pepper to taste

• 2 cups shredded mozzarella (or mozzarella + cheddar mix)

• ½ cup cream cheese or béchamel sauce (optional)

• Fresh parsley or cilantro, chopped (for garnish)

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Instructions:

1. Make the crepes

   • Whisk flour, eggs, milk, melted butter, and salt until smooth.
   • Heat a nonstick pan, lightly grease, and cook thin crepes (about 30 seconds per side).
   • Stack and set aside.

2. Prepare the filling

   • Sauté onion and garlic until soft.
   • Add shredded chicken, tomato sauce, paprika, cumin, salt, and pepper. Stir and simmer 5–7 minutes.

3. Assemble

   • Place one crepe flat, spoon filling in the center, add cheese, and fold the sides over like a parcel.
   • Arrange in a greased baking dish seam-side down.
   • Top with more cheese and a drizzle of cream cheese or béchamel (if using).

4. Bake

   • Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.

5. Garnish & Serve

   • Sprinkle with fresh parsley or cilantro.
   • Serve hot with a side salad or dipping sauce.

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Would you like me to also bold a shortcut tortilla version (no crepes needed) for quicker prep?