Chicken fillet crêpes with arugula

Ingredients for 2 servings:

• 30 g butter (low-fat butter or margarine)
• 50 g flour
• 70 ml milk
• 2 eggs
• ½ tsp salt
• Pepper, freshly ground
• ¼ bell pepper(s), yellow
• ¼ bell pepper(s), red
• 150 g chicken breast fillet(s)
• 1 tsp olive oil
• 2 tsp mustard, medium hot
• 1 tbsp honey
• 1 tbsp sour cream
• 2 sprigs of dill
• 40 g arugula

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Total time approx. 50 minutes

Melt the half-fat butter, mix the flour with the milk. Stir in the eggs and melted butter and season with 1/2 teaspoon of salt. Let the dough rest for about 15 minutes. Quarter the bell peppers, remove the seeds, wash them, and cut them lengthwise into strips. Season the chicken breast fillets with salt and pepper and fry them in a non-stick pan with 1/2 teaspoon of hot oil for 10 minutes. Remove and let cool. Briefly fry the bell pepper strips in the remaining frying fat. Mix together the mustard, honey, and sour cream. Pick the dill leaves, finely chop them, and stir them in. Clean, wash, and dry the arugula. Grease a large non-stick pan with a little oil and bake 4 thin crêpes one after the other at medium temperature. Cut the chicken breast fillets lengthwise into thin slices. Spread each crêpe with a little honey-mustard cream, top with arugula, strips of bell pepper, and chicken breast, and roll up.