1 large boneless, skinless chicken breast, cooked (or 4-6 chicken strips cut into small pieces)
1 small onion, finely chopped
1 cup grated Minas cheese (120g)
1 can of tomato sauce
8 crepes (see recipe)
For the crepes:
1 whole egg
1 yolk
2 tablespoons unsalted butter at room temperature
3/4 cup milk
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1 large boneless, skinless chicken breast, cooked (or 4-6 chicken strips cut into small pieces)
1 small onion, finely chopped
1 cup grated Minas cheese (120g)
1 can of tomato sauce
8 crepes (see recipe)
For the crepes:
1 whole egg
1 yolk
2 tablespoons unsalted butter at room temperature
3/4 cup milk
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
Prepare the crepes: combine all ingredients in a blender
Blend for 5 seconds or until well combined
Refrigerate for 15 minutes
Heat a non-stick skillet and brush with melted butter
Add approximately 2 tablespoons of batter to the skillet
Flip and cook for 1 minute, or until lightly browned on both sides
Repeat until all batter is used
Prepare the filling: mix together chicken, onion, and half cup cheese. Reserve
In a non-stick skillet, heat tomato sauce over medium heat
Spread 1/4 cup of sauce in the bottom of a rectangular baking dish (22.5 cm)
Place 1 1/2 tablespoons of filling mixture on each crepe
Roll and place in prepared baking dish with edges facing down
Cover with remaining sauce and sprinkle with remaining cheese
Bake at moderate temperature (170°C) for 20 minutes, or until hot and cheese is melted and lightly browned on top
Serve in quarters.
