A lovely, winter – inspired dish, Baked Crepes with chicken, Beston’s Edwards Crossing Colby and Beston’s Mables Cream Cheese is tasty option for any occasions. It has a few steps, but the nice thing is it can be made in stages and made-ahead. Just simply heat it up in the oven and let Beston award-winning cheese to indulge you.


For the crepes

  • 2 fresh eggs
  • 1 cup of milk (250ml)
  • 1 teaspoon of salt
  • 1 cup of flour for all uses
  • 3 tablespoons of melted butter

For the filling

  • 150g chicken breast fillet, chopped
  • 190g Beston’s Mables Garlic and Chive Cream Cheese
  • 1 onion, finely chopped
  • 12 white Mushroom, finely chopped
  • 6 tablespoons of parsley, finely chopped
  • 40-50ml (about 3 tablespoons) olive oil
  • salt and pepper


For the baking
– 200g Beston’s Edwards Crossing Colby, sliced

Preparation: Start by making the porridge for the crepes; put the eggs, the salt, the milk and the melted butter in a bowl and start whisking until you get a rich and smooth result. Then add the flour, slowly, while whisking continuously. Leave it aside and proceed with the filling.


For the filling
Put the olive oil in a deep-frying pan and put it on medium to high heat. Once hot add the onion. Sautee for 2 minutes.
Add the chopped chicken fillet and the onion, and using a fork or a flat wooden spatula chop and stir the meat along with the onion for 4 minutes until the meat is golden brown.
Then add the parsley and cook for another 2 minutes, stirring frequently now.
Add chopped white mushroom, Beston’s Mables Garlic and Chive cream cheese, season with salt and pepper and stir.
Cook for another 5 minutes. When the filling thickens and cook until you get a firm result.
Leave aside to cool and begin to make the crepes.

For the crepes

Heat (on high heat) a frying pan (28cm/11inches). Pour approximately 5 tablespoons of the porridge in the center of the pan (you can add the 5 tablespoons in a large spoon and see how much you need for each crepe) and quickly start to turn the pan clockwise, to spread it.
Leave it until it thickens (no more than 10 sec. – when the ends begin to turn brown) and then with a flat wooden spatula flip the crepe to the other side and leave it again for 8-10 sec. Continue with the same process until all of the porridge is used. The amount in this recipe is for 6 crepes.

For the baking

Grease a medium sized pyrex or ceramic baking pan. Take one crepe and add 3 tablespoons of filling in the middle, lengthwise.
Roll the crepe tightly and carefully put it in the pyrex (the end of the roll facing down).
Continue doing so with the rest of the crepes.
Place the Beston’s Edwards Crossing Colby slice and bake at 200°C until the cheeses melt. Remove from the oven and serve. Enjoy!

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