Crepes with chicken, mushroom and cheese
Home / Olive Oil Recipes / Cod Confit Saffron Sauce
10'
Easy
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For the Crepe Batter:
– 2 eggs
– 300 ml milk or plant-based milk
– 120 g wheat flour
– A pinch of salt
For the Filling:
– 4 tbsp olive oil (60 ml)
– ½ onion, finely chopped
– 200 g mushrooms, chopped
– 2 chicken breasts, chopped
– 2 handfuls of spinach
– 3 tbsp cream cheese
– ¼ cup milk or plant-based milk
– Salt and pepper
Step 1
Beat all the batter ingredients together by hand or with a blender until smooth. Cover and let the batter rest in the fridge for at least 30 minutes to hydrate the flour properly.
Step 2
Grease a pan with a few drops of oil x and wipe off the excess with a paper towel. Pour a bit of batter into the center and quickly swirl the pan to spread it evenly. When the edges brown and lift, flip the crepe and cook for another couple of minutes. Repeat with the remaining batter.
Step 3
Heat some oil x in a pan. Sauté the onion with a bit of salt. Add the mushrooms and cook for another 5 minutes until reduced.
Step 4
Push the vegetables to the side and add the seasoned chicken pieces to the pan. Once browned, add the spinach, cream cheese, and milk. Cook together for 5 minutes.
Step 5
Place some filling in each crepe and roll it up.