Chicken Stuffed Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk2/3 cup (161 ml)
• Chicken120 g
• Cornstarch1/2 tablespoon (5 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once ready, shred and set aside.

3. 3

   Step 3

   Separately, mix in a bowl half the indicated amount of milk, the egg and the flour until all the ingredients are combined.

4. 4

   Step 4

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

5. 5

   Step 5

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

6. 6

   Step 6

   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 you have finished the mixture.

7. 7

   Step 7

   Mix the cornstarch with the milk and a little water in a pot and season with salt and pepper.

8. 8

   Step 8

   Place the pot over medium heat and stir constantly until thickened. Turn off the heat.

9. 9

   Step 9

   Add the shredded chicken, season with salt and spread evenly on the crepes.

10. 10

    Step 10

    Add parsley and roll up. If desired, serve with a fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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