Chicken Crepe

Name: Chicken Crepe
Yield: 11
Ingredients: For the filling: 1/4 cup of olive oil (60 ml), 2 cloves of garlic, minced, 1 chopped onion, 1 pound boneless chicken breast, cut into pieces (400 g), 1/4 cup all-purpose flour, 1 tablespoon curry powder, 1 cup milk (240 ml), Salt to taste; For the dough: 1 egg, 1 cup milk (240 ml), 2/3 cup all-purpose flour (95 g), 1/2 teaspoon active dry yeast, 2 tablespoons unsalted butter, melted, 1 pinch of salt

1
For the filling: 1/4 cup of olive oil (60 ml), 2 cloves of garlic, minced, 1 chopped onion, 1 pound boneless chicken breast, cut into pieces (400 g), 1/4 cup all-purpose flour, 1 tablespoon curry powder, 1 cup milk (240 ml), Salt to taste
2
For the dough: 1 egg, 1 cup milk (240 ml), 2/3 cup all-purpose flour (95 g), 1/2 teaspoon active dry yeast, 2 tablespoons unsalted butter, melted, 1 pinch of salt

Ingredients

1
For the filling: 1/4 cup of olive oil (60 ml), 2 cloves of garlic, minced, 1 chopped onion, 1 pound boneless chicken breast, cut into pieces (400 g), 1/4 cup all-purpose flour, 1 tablespoon curry powder, 1 cup milk (240 ml), Salt to taste
2
For the dough: 1 egg, 1 cup milk (240 ml), 2/3 cup all-purpose flour (95 g), 1/2 teaspoon active dry yeast, 2 tablespoons unsalted butter, melted, 1 pinch of salt

Directions

1
Prepare the filling: In a pan with olive oil, sauté the garlic and onion until golden brown
2
Add the chicken and cook for 10 minutes
3
Then add the flour, stirring constantly until it browns
4
Finally, add the curry powder and milk, stirring occasionally until it boils
5
Season with salt to taste and let it cool
6
Prepare the dough: Combine all the ingredients in a blender and blend rapidly until smooth
7
Heat a non-stick skillet with 2 tablespoons of butter over medium heat
8
Pour in 1/4 cup of the dough and spread evenly
9
Cook for about 3 minutes or until bubbles appear on the surface and the edges start to loosen
10
Flip the crepe and cook for another minute or until lightly browned
11
Repeat the process with the remaining batter, adjusting the heat as needed
12
Assemble the panquecas by placing 2 tablespoons of the filling in the center of each crepe and rolling it up
13
Serve with white sauce or tomato sauce
14
Notes: To freeze, stack the cooked crepes one on top of another, separating them with plastic wrap
15
Store them in an airtight container and place them in the freezer
16
Keep the filling in a sealed container and also store it in the freezer
17
When you want to reheat, let it sit at room temperature for 24 hours before assembling the panquecas and reheating them in the oven.