John Myers
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Herbal Crepes with Chicken Filling
The perfect herbal crepes with chicken filling recipe with a picture and simple step-by-step instructions.
chicken breast
- 2 Chicken breasts
- Salt
- Pepper
- Oil
Herbal crepes
- 130 g Buckwheat flour
- 2 tbsp Wheat flour
- 3 Eggs
- 70 ml Water
- Milk
- 1 pinch Salt
- 0,5 bunch Chives
- 4 Stems Leaf parsley
- 2 Branches Basil
- Oil
Cream cheese filling
- 200 g Cream cheese
- 2 Toes Garlic confit, see my KB: http://www./rezept/471777/Confierter-Knoblauch.html
- 0,5 little one Ox heart
- 0,5 Mini cucumber
- 0,5 Red Paprika
- 0,5 bunch Chives
- Salt
- Pepper
chicken breast
- Salt and pepper the chicken breasts on both sides and then sear both sides in a pan in a little oil. Then finish cooking in the oven preheated to 180 degrees and then let it cool down well.
Herbal crepes
- Mix the buckwheat flour with the wheat flour and a pinch of salt in a bowl. Add the eggs and the water and mix everything very well, then stir in enough milk in sips until the batter is very runny. Let the dough rest for at least 60 minutes. In the meantime, finely chop the herbs and add to the batter.
- Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
- When the dough is well thickened, turn the crepe over and fry again for about 1 minute on the other side, then take it out of the pan and place on a wire rack and let it cool down well. Do the same with the rest of the dough.
Cream cheese filling
- Put the cream cheese in a bowl. Add the confit garlic. Drain the half oxheart tomato, remove the core and cut into small cubes and add to the cream cheese.
- Peel and finely dice half the bell pepper and add to the cream cheese. Peel, core and finely dice half a mini cucumber and add to the cream cheese. Cut the chives into fine rolls and add them. Now mix everything well and season with salt and pepper.
Assembly and arrangement
- Cut the cold chicken breast into thin slices. Spread the cream cheese filling on the crepes, spread the chicken breast slices on top, add a little salt and pepper if necessary and then roll up the crepes well. Wrap each crepe in a piece of aluminum foil and close like a candy and let it sit in the refrigerator for at least 2 hours.
- To serve, cut the rolls open and decorate with herbs. We had my sweet chili sauce with it, but other dips are also conceivable.
- The crepes are also ideal for a picnic or as a snack at work.
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