Cheesy curry crepes

Ingredients

• 240g - leftover roast chicken or ham, chopped, or big, soft butter beans
• 4 - spring onions, finely sliced (50g)
• 1/2 tbsp - olive oil
• mango chutney, to serve
• salt and black pepper

Béchamel

• 100g - milk
• 50g - thick Greek-style yoghurt
• 15g - unsalted butter
• 15g - plain flour
• ¾ tsp - mild curry powder
• ¼ tsp - ground turmeric
• 130g - Cheddar and/or Gruyère, grated

Procedure

1. Place all the ingredients for the béchamel, except for the cheese, in a small saucepan on a medium heat and bring to a simmer. Cook for 2–3 minutes, whisking constantly, until thickened and smooth. Take off the heat and add 50g of the cheese, along with ¼ teaspoon of salt and a good grind of pepper. Whisk until smooth and set aside.
2. Preheat the oven to 220°C fan.
3. Place the crêpes on a flat surface and spread each one with a heaped tablespoon of béchamel. Scatter about 40g of chicken (or ham or butter beans) over the bottom quarter of each crêpe, followed by half a tablespoon or so each of spring onions and grated cheese. Fold the top half of each crêpe over the bottom half to cover the filling. Fold the left side over to cover the right so that you have little open-ended triangular parcels. Place them on a parchment-lined baking tray, scatter the remaining cheese over the top and drizzle with the olive oil. Bake for 15–18 minutes, until golden. Scatter over the remaining spring onions and serve hot, with some mango chutney alongside.