Hearty crêpe slices

Ingredients for 4 servings:

• 2 m.-sized eggs
• 7 tbsp flour
• 2 pinches of salt
• Paprika powder, mild
• Sugar
• 250 g spinach, coarsely chopped (frozen)
• 1 clove(s) garlic
• 250 g chicken breast fillet(s)
• 2 tsp paprika powder, mild
• 1 tsp paprika powder, hot
• 2 tbsp extra virgin olive oil
• 2 tsp Fondor
• 1 tsp pepper, white and black (half and half)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

filled with herb curd, spinach mix and fried chicken breast

First, prepare the crepe batter by whisking the two eggs, flour, salt, paprika, and sugar together in a bowl to form a batter. Heat a little oil in a pan, add the garlic, and fry briefly, then add the spinach and top up with a little water. Simmer for about 10 minutes, then season with pepper, paprika, and a little Fondor. Cut the chicken breast into strips and fry in a pan until crispy. Pour the crepe batter into a preheated pan, swirl the pan briefly, and pour the remaining batter back into the batter bowl. Cook the crepe for about 1.5 minutes, then flip it over. It shouldn’t get too brown. Spread the herb quark over the crepe, place some spinach and 1-2 strips of chicken breast on the bottom, and then slowly wrap it up. Continue until all the ingredients are used up. Either you like it warm—in which case you can immediately cut it into 2-3 pieces per crepe roll—or if you prefer it cold, refrigerate it for about an hour. You can also cut the pieces into smaller pieces.