Chicken And Corn Crepes With Cheese Sauce - cooking recipe

Ingredients

2 tbsp butter
2 tbsp flour
1/2 tsp chilli powder (optional)
1/4 cup milk
3 oz mild Cheddar cheese, grated
1 tbsp vegetable or olive oil
1 lb cooked chicken, shredded
4 oz frozen corn kernels, thawed
2 tbsp chives, chopped
10 oz frozen spinach, thawed, well drained
4 None prepared crepes, thawed if frozen
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F. Grease a small ovenproof dish. For the cheese sauce, melt the butter in a large saucepan over medium heat until foaming. Stir in the flour and chili powder, if using, and cook for 1 min or until the mixture begins to come away from sides of the pan. Gradually add the milk, whisking constantly, until combined. Cook, stirring, for 3-5 mins or until the mixture thickens. Stir in half the cheese.
For the filling, heat the oil in a large frying pan over medium-high heat. Add the chicken, corn, chives and spinach and stir together. Stir in the cheese sauce and heat through. Remove from the heat.
To assemble, divide the filling equally between the crepes. Fold into triangles and transfer to the prepared dish. Sprinkle with the remaining cheese and bake for 10-15 mins, until the cheese melts. Serve with the mixed greens.