Peruvian Chicken Crepe

Name: Peruvian Chicken Crepe
Yield: 15
Ingredients: Dough; 2 cups all-purpose flour; 2 cups whole milk; 1 egg; Filling; 400g fresh ricotta cheese; 200g smoked Peruvian chicken breast; Nutmeg to taste; Sauce; 1 cup whole milk; 2 tablespoons all-purpose flour; 100g Gorgonzola cheese; For greasing; Butter; Accessory; Non-stick crepe pan, 21cm diameter

1
Dough
2
2 cups all-purpose flour
3
2 cups whole milk
4
1 egg
5
Filling
6
400g fresh ricotta cheese
7
200g smoked Peruvian chicken breast
8
Nutmeg to taste
9
Sauce
10
1 cup whole milk
11
2 tablespoons all-purpose flour
12
100g Gorgonzola cheese
13
For greasing
14
Butter
15
Accessory
16
Non-stick crepe pan, 21cm diameter

Ingredients

1
Dough
2
2 cups all-purpose flour
3
2 cups whole milk
4
1 egg
5
Filling
6
400g fresh ricotta cheese
7
200g smoked Peruvian chicken breast
8
Nutmeg to taste
9
Sauce
10
1 cup whole milk
11
2 tablespoons all-purpose flour
12
100g Gorgonzola cheese
13
For greasing
14
Butter
15
Accessory
16
Non-stick crepe pan, 21cm diameter

Directions

1
Dough
2
1
3
Blend all ingredients in a blender until smooth
4
2
5
Grease the crepe pan with butter and heat over medium heat until hot
6
Add three tablespoons of dough and let cook for a minute or two on each side, then remove and reserve
7
Repeat process until all dough is used up
8
Filling
9
Combine all filling ingredients in a food processor until smooth
10
Sauce
11
Whisk together milk and flour over low heat, stirring constantly, until sauce thickens
12
Add Gorgonzola cheese and stir until melted
13
Remove from heat and reserve
14
Assembly
15
Once crepes are cool, fill each one with ricotta and chicken mixture, roll up, and arrange on a plate
16
Top with warm sauce.