Chicken and leek crepes with white sauce
Soft savoury crepes filled with chicken and leeks in a creamy sauce, baked until bubbling.
- Time1 hr
- LevelMedium
- Costabout £1.16 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the 125 g flour, eggs and 300 ml milk into a smooth batter. Rest for 15 minutes.
15 min - 2
Cook thin crepes in a lightly oiled non stick pan, about 1 minute each side, until golden. You need 8. Stack them.
- 3
Heat the oil in a pan. Cook the chicken for 6 minutes until golden, add the leeks and cook for 6 minutes until soft. Set aside.
12 min - 4
Melt the butter in a saucepan, stir in 30 g flour for 1 minute, then add 400 ml milk a little at a time, whisking until thick and smooth. Season and stir half into the chicken mixture.
5 min - 5
Heat the oven to 200°C (180°C fan). Spoon the filling into the crepes, roll up and lay in a baking dish. Pour over the rest of the sauce and scatter with the cheese.
- 6
Bake for 20 minutes until golden and bubbling.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.