1 egg
1 cup (requeijão) of milk
6 tablespoons of wheat flour, approximately
1 tablespoon of oil
1 can of cream of milk
1/2 cup (chá) of passionfruit juice
500 g of chicken breast, boneless and skinless
1 cup (chá) of chopped ham
1 can of drained peas
Fennel leaves to taste
2 bay leaves
Salt, black pepper, and grated cheese to taste
1 egg
1 cup (requeijão) of milk
6 tablespoons of wheat flour, approximately
1 tablespoon of oil
1 can of cream of milk
1/2 cup (chá) of passionfruit juice
500 g of chicken breast, boneless and skinless
1 cup (chá) of chopped ham
1 can of drained peas
Fennel leaves to taste
2 bay leaves
Salt, black pepper, and grated cheese to taste
Crepes: Beat the egg and milk in a blender
Add the flour, oil, and beat again
Heat a medium-sized non-stick pan greased with butter or cooking spray
Pour in a ladle of crepe batter and tilt the pan to cover the entire surface
Bake until golden brown on both sides
Repeat until all ingredients are used up
Set aside
Filling: Cook the chicken breast in water, salt, and bay leaves until cooked through
Shred the chicken and place it in a bowl
Add the ham and peas
Add 1/2 can of cream of milk and season with salt and pepper
Fill the crepes and arrange them on a serving dish greased with butter or cooking spray
Mix the passionfruit juice with the remaining cream of milk and add fennel leaves
Pour over the crepes
Baste the crepes with the sauce and sprinkle with grated cheese
Bake in a preheated oven until golden brown.
