Crepes with Chicken
Stuffed Crepes with Chicken
1 mug of flour (sifted)
1 1/2 cup milk
3 tbsp Laconian Legacy olive oil
1/2 tsp salt
For the stuffing
1 red pepper (chopped)
1/2 yellow pepper (finely chopped)
1 chicken breast (in small pieces)
4 tablespoons white flour
2 tbsp Laconian Legacy olive oil
400 g milk
80g Gruyere (Grated)
60 g parmesan (grated)
Mix in a bowl with a wire whisk, the eggs, olive oil, milk and salt, dropping the flour.
Peel a non-stick frying pan (medium size) with a little olive oil and place on fire.
Pour a large ladle (of soup) of the mixture into the center of the pan, rotating the pan to spread the mixture all over the surface.
Leave for 1 minute and as soon as it starts to peel off the walls, turn it over with a spatula to bake on the other side.
Make the crepes and prepare the filling.
Sauté the chicken and peppers with a little olive oil in a hot frying pan and, when cooked, pour the flour and milk, stirring constantly, until thickened and creamy.
Remove from the heat, add the parmesan and salt and pepper.
In each crepe put two tablespoons of the filling, fold both ends and roll.
Place the crepes in a pan and sprinkle with gruyere.
Bake in oven, on grill, at 250 ° C for 1 minute until cheese is melted.