Stuffed curry crepes with Beemster Belegen, vega chicken and almonds

curry crepes with Beemster mature cheese

Drinks dish. 12 pieces. Preparation 25 min. + 20 min. oven time


  • 100 g wheat flour
  • ¼ tsp salt
  • 1 egg
  • 1 tsp curry powder
  • 50 g Greek yogurt 0%
  • 250 ml semi-skimmed milk
  • 6 tsp olive oil
  • 2 spring onions
  • 7½ g fresh coriander
  • 40 g toasted almonds
  • 90 g Beemster Belegen 48+
  • 160 g vegetarian chicken pieces
  • 15 g unsalted butter

Kitchen Stuff

  • aluminum foil
  • baking paper


  1. Sift 85 g flour with the salt over a large batter bowl. Add the egg, ½ tsp curry powder, Greek yogurt and 125 ml milk. Whisk with a whisk to make a smooth batter.
  2. Heat 1 tsp oil in a frying pan and spoon ¼ of the batter into the pan each time. Rotate the pan so that the bottom is covered. Fry the crepe over medium-high heat for 2 min until the top is dry and the bottom is golden brown. Turn over and fry another 1 min. Repeat with the rest of the batter and keep the crepes warm on a plate under aluminum foil.
  3. Preheat the oven to 220 °C. Meanwhile, thinly slice the spring onion and finely chop the cilantro. Finely chop the almonds. Grate the cheese.
  4. Heat the rest of the oil in a frying pan over high heat and fry the vegetarian chicken pieces with the rest of the curry powder for 5 min. Keep warm under aluminum foil.
  5. Melt the butter in a pan and add the rest of the flour. Cook while stirring for 3 min until the mixture begins to turn light brown (roux). While stirring with a whisk, add the rest of the milk little by little. Bring to the boil and simmer on low heat for 2 min. Add ¾ of the grated cheese, stir until a smooth, thick sauce forms. Stir in the spring onion and season with pepper and salt, if necessary.
  6. Spread the cheese sauce over the crepes and spread the veggie chicken on top. Fold the crepes in half and spread them on a baking sheet lined with baking paper. Sprinkle with the rest of the cheese. Bake for 8-10 min in the center of the oven. Cut each crepe into 3 pieces and divide between a dish. Garnish with the almonds and cilantro.

Looking for another vegetarian appetizer? Then try this vegetarian drinks board once.

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