Crêpes with chicken and avocado

Ingredients for 3 servings:

• 250 g flour
• 200 ml milk
• 2 eggs, size M
• 50 g butter
• 250 ml water
• 1 large avocado(s), preferably ripe
• 1 small onion(s)
• 1 small lime(s)
• 1 garlic clove(s)
• 1 bowl of cherry tomatoes
• 1 pack of sliced ​​chicken breast
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

fresh and delicious simple

For the batter, mix the flour, eggs, and milk into a very smooth batter. In the meantime, melt the butter. Then add the butter and water to the batter in portions and mix everything again until very smooth. I use my hand mixer for this. The batter now needs to rest for half an hour (but it can be done less if you’re short on time). While you wait, halve the avocado, scoop out the flesh, and put everything in a bowl. Finely dice the onion and press the garlic. Add everything to the avocado and mix well until it reaches a creamy consistency. Season everything well with salt, pepper, and lime juice. Slice the tomatoes. Now fry 7-8 thin crêpes from the batter. Spread each one with avocado cream, place the sliced ​​chicken on top, and scatter tomatoes on top, if desired. Roll everything up and enjoy. Of course, you can vary this a lot. For example, herbs in the batter or broth instead of water would be delicious. If you roll the crêpes tightly and then slice them (with toothpicks), you can serve them as a snack/finger food at any party. Everything can also be prepared a day in advance.