Bites Fil Beit: Crêpe bel ferakh we esh el ghorab – Crêpe with chicken and mushrooms

Iman Adel Abdel-Fattah
2 Min Read

Bites Fil BeitIngredients

  • 3 boneless chicken breasts, boiled – so-door fe-rakh
  • 2 egg yolk – sa-far el beid
  • 1 ½ cup mushrooms, sliced – esh el gho-rab
  • 2 ½ cups milk – la-ban
  • 5 tbsp butter – zeb-da
  • 4 tbsp cheddar cheese, shredded – gib-na ched-dar
  • 1 ¼ cup flour – de-‘ee’
  • 2 eggs – beid
  • salt and pepper malh and fel-fel



Preparing the crêpe

  • Use a whisk to mix 1 ¼ cup of the milk with 1 cup of the flour and the eggs.
  • Heat 1 tsp of butter in a medium non-stick skillet on medium heat. Pour ½ cup of the mixture in the pan and move the pan in a circular motion to covering the bottom of the pan.
  • Bake the crêpe for 2-4 minutes until the bottom is golden.
  • Flip the crêpe to bake the other side. Repeat the steps to make other crêpes.

Prepare the filling

  • Heat 1 tbsp of butter in a skillet on medium heat and add the mushrooms. Stir for 3-5 minutes. Remove from the pan and set aside.
  • Cut the chicken into small pieces and set aside.
  • Heat and stir ¼ cup of flour and 2 tbsp of butter together in a medium deep pan until golden.
  • Add 1 cup of milk, salt and pepper, stirring constantly until mixture starts boiling.
  • Add the mushrooms and chicken and continue stirring for another 5 minutes.
  • Spoon 3 tbsp of chicken filling on one side of each crêpe and fold the other side over. Place the crêpe in a baking dish.
  • Mix the egg yolks with 2 tbsp of milk and use a cooking brush to brush the crêpes with the sauce. Sprinkle the cheese on top.
  • Heat the oven to 180C and place the crêpes in the oven for 10 minutes or until cheese melts. Serve immediately.
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