Cheese and Chicken Stuffed Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Chicken120 g
• Paprika1/2 teaspoon (2 g)
• Garlic1/2 clove (2 g)
• Oil1 teaspoon (3 ml)
• Mozzarella Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Mix the milk, egg and flour in a bowl until all the ingredients are combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings to get two or three crepes.

4. 4

   Step 4

   If you do not have this type of pan, add some oil.

5. 5

   Step 5

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until the mixture is finished.

6. 6

   Step 6

   Simultaneously, cut the chicken into strips and chop the cheese.

7. 7

   Step 7

   Place a pan over medium heat and once heated, pour the oil together with the garlic and chicken.

8. 8

   Step 8

   Season with salt and pepper, add the paprika and cook for 8-10 minutes, stirring occasionally.

9. 9

   Step 9

   2 minutes before turning off, cover and let it cook for the remaining time. If necessary, add a little water.

10. 10

    Step 10

    Once ready, stuff the pancakes with the beef, fold over and add the cheese on top.

11. 11

    Step 11

    Let the cheese melt.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheese and Chicken Stuffed Crepe can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.