Chicken parcels

Ingredients for 2 servings:

• 150 g spring onions
• 125 g flour
• 2 eggs
• 200 ml milk
• 300 g chicken breast fillet(s) or turkey breast fillet
• 200 g crème fraîche
• 25 g pine nuts
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

First, roast the pine nuts in a dry pan until golden brown and set aside on a plate. Wash the spring onions and slice them into thin rings, setting the green and white rings aside separately. Combine the flour and 1/2 teaspoon of salt in a bowl, add the eggs and milk, and whisk to combine. Make sure there are no lumps. Stir about 4 tablespoons of green onion rings into the batter. Heat a little fat in a non-stick pan and cook either 4 small, thin pancakes or 2 large pancakes. Keep the pancakes warm. Cut the meat into thin strips and fry them all over in a pan, then add the white and remaining green spring onion rings and fry briefly. Mix in the crème fraîche and season with salt and pepper. Stir in the pine nuts and spread this filling on the pancakes. Fold the pancakes together slightly on three sides and serve.