Ingredients

• 1 tablespoon olive oil
• 1 leek, trimmed, thinly sliced
• 1 roast chicken, skin and bones removed, meat shredded
• 100g ham slices, coarsely chopped
• 50g butter
• 2 tablespoons plain flour
• 1 1/2 cups milk
• 1/2 cup coarsely grated cheddar
• 6 frozen crepes
• 2 tomatoes, thinly sliced
• 1/2 cup coarsely grated mozzarella
• Small continental parsley leaves, to serve

Method

• Step 1 Preheat oven to 180°C.
• Step 2 Heat the oil in a small frypan over medium heat.
• Step 3 Cook the leek, stirring, for 5 minutes or until soft. Transfer cooked leeks to a large heatproof bowl. Add the chicken and ham.
• Step 4 Meanwhile, melt the butter in a saucepan over medium heat until it is foaming.
• Step 5 Add the flour and cook, stirring, for 30 seconds or until the mixture bubbles.
• Step 6 Remove from heat. Gradually add the milk. Cook over medium heat, stirring, for 5 minutes or until the sauce boils and thickens.
• Step 7 Stir in the cheddar, season with salt and pepper. Stir the sauce into the chicken mixture. Use 4 crepes to line the base and sides of a 20cm square oven-proof dish. Top with the chicken mixture. Place the remaining crepes on top, cutting to fit.
• Step 8 Arrange the tomato slices, slightly overlapping, on top. Sprinkle with the mozzarella.
• Step 9 Bake for 30 minutes or until the mozzarella melts. Sprinkle with the parsley leaves.