Crepes de Pollo
Crepes from a batter of flour, milk and one egg, filled with shredded chicken, peas, carrot and corn bound in cream and mustard, with a cheese sauce over the top. Thirty-five minutes. Serves six.
Servings: 6
Calories: 266kcal
Ingredients
For the batter
- 1 cup wheat flour 140 g
- 1 cup milk 240 ml
- 1 egg
- 1 pinch salt
For the filling
- 1 large chicken breast cooked and shredded
- 1 garlic clove
- ½ cup precooked peas
- ½ cup precooked carrots
- ½ cup precooked tender corn if you want it
- 6 tablespoons cream
- 1 tablespoon mustard
- Salt, ground oregano and pepper to taste
For the sauce, if you want it
- ½ cup milk
- 1 tablespoon wheat flour for the sauce
- 1 teaspoon butter
- 3 slices mozzarella cheese or a small log of it
Instructions
For the batter
- Mix the egg with the milk, then add the cup of flour slowly, and last the pinch of salt. The batter should stay quite liquid, thinner than a pancake batter.
- Heat a non-stick pan with a little butter. When it is hot, pour in a small ladleful and tilt the pan until the batter covers the base in a thin, even sheet.
- Let it colour for 2 minutes, then turn it and colour the other side. Repeat until the batter is used up.
For the filling
- Cook the chicken breast and shred it, or cut it into strips.
- Fry the crushed garlic clove in a little butter, then add the cream and the tablespoon of mustard.
- Add the precooked vegetables and the shredded chicken and stir until everything is coated.
How to prepare the sauce
- In a pan, warm the milk with the butter and stir the flour in, keeping it moving until it thickens to a pouring cream.
- Add the cheese, salt, pepper or whatever spices you like, and keep stirring until it melts. If it goes too thick, loosen it with a little more milk.
To serve
- Put a crepe on a plate and spoon the filling along one end.
- Roll it up into a cylinder.
- Pour the sauce over the top and serve.
Notes
The batter wants to be thinner than you think. A crepe is not a pancake: if the batter mounds in the pan rather than running to the edges when you tilt it, add milk a spoonful at a time.
Letting the batter stand half an hour before cooking gives smoother crepes, because the flour finishes absorbing the liquid and the lumps settle out. It is not in the timings but it costs nothing if you make it first.
The filling is bound with cream and mustard rather than with a bechamel, so it is quicker but it will not sit: assemble and serve.
Nutrition
Calories: 266kcal | Carbohydrates: 27g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 230mg | Potassium: 391mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2181IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 2mg