For the batter

• To prepare the crepe batter, first mix the egg with the milk and slowly add the tablespoon of wheat flour and finally the pinch of salt (the mixture should be a bit liquid).
• Heat a Teflon pan with a little butter. When it is hot, add a minimal amount with a ladle and then distribute it evenly until the entire pan is covered.
• Let it brown for 2 minutes, flip it so it browns on the other side. Repeat this step until the batter is exhausted.

For the filling

• To prepare the filling, first cook the breasts and then cut them into strips or shred them (you can also fry the breasts in strips, but this will add many more calories).
• Fry the crushed garlic clove in a little butter, add the cream and the tablespoon of mustard.
• Add the precooked vegetables, the shredded chicken, and stir until everything is completely mixed.

How to prepare the sauce?

• In a pan, add the milk, the butter and integrate the wheat flour, stirring constantly until it takes on a creamy texture.
• Add the cheese, salt, pepper or the spices of your preference, and continue stirring. (if you notice that the texture is quite dry you can add a little more milk.

To serve

• Put a crepe on a plate and put the filling on one of the ends.
• Start rolling the batter into a cylinder shape.
• Bathe the crepe with the sauce and accompany it with the sweet salad of your preference.

Enjoy!