Dough:
1 egg
1 cup (cream) of milk
6 tablespoons of wheat flour
1 tablespoon of oil.
Filling:
500 g of boneless, skinless chicken breast
2 sprigs of rosemary
1/2 cup of chopped ham
1 can of scallions, drained
1 can of cream of milk
Salt, black pepper, grated cheese, and thyme to taste
1/2 cup of cranberry juice
Dough:
1 egg
1 cup (cream) of milk
6 tablespoons of wheat flour
1 tablespoon of oil.
Filling:
500 g of boneless, skinless chicken breast
2 sprigs of rosemary
1/2 cup of chopped ham
1 can of scallions, drained
1 can of cream of milk
Salt, black pepper, grated cheese, and thyme to taste
1/2 cup of cranberry juice
Dough:
Beat the egg and milk in a blender
Gradually add the flour and oil, beating well
Heat a medium-sized non-stick skillet over medium heat
Pour in a quarter of the mixture and flip the crepe to cover the bottom
Cook until golden brown on both sides
Repeat with remaining ingredients. Reserve
Filling:
Cook the chicken in water with salt and rosemary
Chop it up and place it in a bowl
Add the ham, scallions, and 1/2 can of cream of milk
Season with salt and black pepper
Stuff the crepes and arrange them on an ungreased baking dish
Mix the cranberry juice with the remaining cream of milk and add thyme
Sauce the crepes and sprinkle with grated cheese
Bake in a preheated oven until golden brown
