Cannelloni with Margarine and Milk
Cannelloni with Margarine and Charalambides Christis Milk
Ingredients
For the crepes:
150 g all-purpose flour
18 g sugar
2 eggs
1 egg yolk
240 g milk (Charalambides Christis)
14 g vegetable oil
For the chicken:
1 chicken fillet
1 tbsp olive oil
1 red pepper
1/2 red onion
Salt
Pepper
1 tsp oregano
1 tsp smoked paprika
3 sprigs fresh thyme
For the béchamel:
60 g margarine
60 g flour
2 cups milk
1 tsp nutmeg
Salt
Pepper
1/2 cup finely chopped Gouda cheese
Instructions
For the crepes:
In a bowl, mix the flour and sugar.
In another bowl, whisk the eggs and egg yolk, gradually adding the oil.
Then add the milk.
Add the egg mixture to the flour and whisk until smooth.
Heat a non-stick pan over medium heat and add a little oil.
Pour a large scoop of batter into the pan and swirl to cover the surface.
Cook for 1–2 minutes on each side.
For the chicken:
Cut the chicken and peppers into thin strips and slice the onion thinly.
Heat the olive oil in a large pan over medium-high heat.
Add the chicken, salt, pepper, oregano, and paprika, and cook until nicely browned on both sides.
Add the peppers and onion and continue cooking until softened.
For the béchamel:
Melt the margarine in a small saucepan over medium heat.
Add the flour and cook for 2 minutes while stirring. Gradually add the milk while whisking.
Once the béchamel thickens, remove from heat and add salt, pepper, and nutmeg.
To assemble the cannelloni, place a crepe over a small bowl and gently press to create space for the filling.
Add 1 tbsp béchamel, Gouda cheese, and chicken, then fold to seal the filling inside.
Transfer to a baking dish, spread another spoonful of béchamel over each cannelloni, add a little more Gouda, and bake in a preheated oven at 180°C for 12 minutes.
Enjoy!
