Chicken Vegetable Crepes

Ingredients

• Egg Yolk1 count (15 g)
• Milk1/3 cup (79 ml)
• Flour1/3 cup (40 g)
• Chicken Breast100 g
• Parsley1 tablespoon (4 g)
• Mushrooms1/2 cup (35 g)
• Carrot1/2 medium (30 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Blend the egg yolk, milk and flour. Set aside.

2. 2

   Step 2

   Heat a non-stick pan and pour half of the mixture. Once the bottom is set, flip over. Repeat and set aside.

3. 3

   Step 3

   Cut the mushrooms in quarters and the carrot in strips. Chop parsley (leaf and stem) and garlic. Set aside.

4. 4

   Step 4

   Heat a non-stick frying pan and pour half of the mixture. Once the bottom is set, flip over. Repeat and set aside.

5. 5

   Step 5

   Heat the oil in the same pan, add the garlic, mushrooms, carrot and salt.

6. 6

   Step 6

   Cook over medium-low heat until the mushrooms have reduced in size.

7. 7

   Step 7

   Once done, add parsley, pepper and previously cut chicken. Mix and turn off.

8. 8

   Step 8

   Season to taste and fill the pancakes with the chicken and vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Vegetable Crepes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.