Crêpe Gratin with Mushroom Filling

Ingredients

• 2 Eggs
• Salt
• 1 tbsp curry powder
• 150 g flour
• 350 ml milk
• 4 tbsp clarified butter
• 120 g Mimolette cheese (French hard cheese)
• 300 g chicken breast fillet (ready-to-cook, skinless)
• 3 tbsp butter
• 300 g fresh mushrooms
• pepper (ground)
• 1 pinch curry
• 400 ml whipping cream
• butter (for the pan)
• sage leaf (for garnish)

Instructions

1. 1.

   Beat the eggs with a pinch of salt, curry and flour. Add milk, stir until smooth and let the batter rest for 10 minutes.

2. 2.

   Melt fat in portions, pour a small ladleful of batter into the pan by swirling to spread thinly. Cook the crêpes over low heat, flip after 1-2 minutes and finish cooking. Repeat to make 8 crêpes.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heating.

4. 4.

   Grate the cheese finely. Wash, pat dry, slice chicken breast into strips and gently sauté in 1-2 tbsp hot butter. Clean mushrooms, slice and fry sharply in 1 tbsp butter.

5. 5.

   Add chicken strips to mushrooms and mix with half of the Mimolette. Season with salt, pepper and curry. Pour in 200 ml cream and simmer for about 5 minutes. Fill crêpes with the mixture and roll them up. Butter a baking dish and arrange the rolled crêpes side by side. Drizzle with remaining cream and sprinkle with remaining cheese. Bake for about 25 minutes until golden brown. Serve garnished with sage.