Chicken and Ham Crepe

Name: Chicken and Ham Crepe
Yield: 20
Ingredients: Milk; 2 cups all-purpose flour; 3 cups milk; 4 eggs; 1/4 cup olive oil; Salt to taste; 2 tablespoons active dry yeast; Stuffing; 2/3 cup chicken breast, diced; 2/3 cup cooked ham, diced; 2/3 cup chopped fresh herbs, such as parsley and chives; Salt and black pepper to taste; 1 1/2 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/4 cups chicken broth or water

1
Milk
2
2 cups all-purpose flour
3
3 cups milk
4
4 eggs
5
1/4 cup olive oil
6
Salt to taste
7
2 tablespoons active dry yeast
8
Stuffing
9
2/3 cup chicken breast, diced
10
2/3 cup cooked ham, diced
11
2/3 cup chopped fresh herbs, such as parsley and chives
12
Salt and black pepper to taste
13
1 1/2 tablespoons unsalted butter
14
3 tablespoons all-purpose flour
15
1 1/4 cups chicken broth or water

Ingredients

1
Milk
2
2 cups all-purpose flour
3
3 cups milk
4
4 eggs
5
1/4 cup olive oil
6
Salt to taste
7
2 tablespoons active dry yeast
8
Stuffing
9
2/3 cup chicken breast, diced
10
2/3 cup cooked ham, diced
11
2/3 cup chopped fresh herbs, such as parsley and chives
12
Salt and black pepper to taste
13
1 1/2 tablespoons unsalted butter
14
3 tablespoons all-purpose flour
15
1 1/4 cups chicken broth or water

Directions

1
Milk
2
Pulse all ingredients in a blender until smooth
3
Place 1/4 cup of the batter in the crepe pan and tilt to spread evenly
4
Fry on one side, flip, and fry on the other side
5
Stuffing
6
Mix together chicken, ham, herbs, salt, and pepper
7
Melt butter and combine with the chicken mixture
8
Briefly simmer the flour in the chicken broth until thickened
9
Combine this cream with the chicken mixture to achieve a spreadable consistency
10
Fill the crepes, roll them up, and bake in a covered dish at 350°F.