Geschnetzeltes Crêpe Rolls au Gratin

Method

1. Put the flour and a little of the salt in a bowl, add the eggs and whisk, then pour in the milk a little at a time, whisking until smooth and lump-free. Melt half the crêpe butter, whisk it in and let the batter rest for 15 min. Rested batter gives softer crêpes that don’t tear.

   Add in this stepPlain flour (for the crêpes) 70 gSalt ⅛ tspEggs 1Milk (for the crêpes) 160 mlButter (for the crêpes) 7.5 g

2. Heat a 20 cm non-stick pan over medium heat and wipe it with a very thin film of the remaining butter using paper towel. Pour in a small ladle of batter, swirl to cover the base thinly and cook for about 1 min, until the edges lift, then flip and cook 20 seconds more. Number of crêpes: ≈4 × 20 cm. Stack them on a plate.

   Add in this stepButter (for the crêpes) 7.5 g

   medium heat

3. Preheat the oven to 200 °C. Cut the chicken into 1 cm strips and season with some of the salt and the pepper. Heat the oil in a frying pan (24 cm) over medium-high heat and cook the chicken for 3 min until golden on the outside.

   Add in this stepChicken breast 200 gSalt ¼ tspBlack pepper 1 pinchNeutral oil 1 tbsp

   medium-high heat

4. Lower the heat to medium heat, add the sliced mushrooms and chopped shallot and cook for 4 min until the mushroom liquid has evaporated. Pour in the wine and scrape the pan, then add the cream and the rest of the salt and simmer for 4 min. It is ready when the sauce has thickened and the chicken shows no pink when cut.

   Add in this stepButton mushrooms 150 gShallot or onion 1Dry white wine 50 mlDouble cream 150 mlSalt ¼ tsp

   medium heat

5. Spread 2 spoonfuls of the sauce over the base of a baking dish (20×15 cm). Spoon a line of filling onto each crêpe, roll it up and lay the rolls seam-side down side by side. Pour over the remaining sauce, scatter the cheese evenly and bake in the oven (200 °C) for 12 min, until the cheese is bubbling and golden.

   Add in this stepGruyère or Emmental, grated 50 g

   oven

6. Let it stand for about 3 minutes out of the oven, then scatter with chives and serve. Cut too soon and the sauce runs out, so give it a moment.

   Add in this stepChives, snipped 1 tbsp