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 onion, diced; 1 chicken breast, boneless and cut into pieces (400 g); 1/4 cup of all-purpose flour; 1 tablespoon curry powder; 1 cup of milk (240 ml); Salt to taste; For the Crepe Batter; 2 eggs; 1 cup of milk (240 ml); 2 2/3 cups of all-purpose flour (95 g); 1/2 teaspoon active dry yeast; 2 tablespoons melted butter; A pinch of salt

1
For the Filling
2
1/4 cup of olive oil (60 ml)
3
2 cloves of garlic, minced
4
1 onion, diced
5
1 chicken breast, boneless and cut into pieces (400 g)
6
1/4 cup of all-purpose flour
7
1 tablespoon curry powder
8
1 cup of milk (240 ml)
9
Salt to taste
10
For the Crepe Batter
11
2 eggs
12
1 cup of milk (240 ml)
13
2 2/3 cups of all-purpose flour (95 g)
14
1/2 teaspoon active dry yeast
15
2 tablespoons melted butter
16
A pinch of salt

Ingredients

1
For the Filling
2
1/4 cup of olive oil (60 ml)
3
2 cloves of garlic, minced
4
1 onion, diced
5
1 chicken breast, boneless and cut into pieces (400 g)
6
1/4 cup of all-purpose flour
7
1 tablespoon curry powder
8
1 cup of milk (240 ml)
9
Salt to taste
10
For the Crepe Batter
11
2 eggs
12
1 cup of milk (240 ml)
13
2 2/3 cups of all-purpose flour (95 g)
14
1/2 teaspoon active dry yeast
15
2 tablespoons melted butter
16
A pinch of salt

Directions

1
Makes the Filling: In a pan with olive oil, sauté the garlic and onion until caramelized
2
Add the chicken and cook for 10 minutes
3
Add the flour, stirring constantly until golden brown
4
Add the curry powder and milk, stirring occasionally until boiling
5
Season and let cool
6
Makes the Crepe Batter: Combine all ingredients in a blender and blend quickly until smooth
7
Pretreat a non-stick skillet of 9.5 inches diameter with butter and heat over medium heat
8
Pour 1/4 cup of the batter into the skillet off the heat and tilt to spread evenly
9
Heat the crepe until bubbles appear on the surface and the edges start to lift
10
Flip the crepe using a spatula and cook the other side until golden brown
11
Repeat the process until the batter is used up
12
Assemble 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
40 calories per serving
15
Note: To freeze, stack the cooked crepes on top of each other, separating them with plastic wrap
16
Place them in an airtight container and put them in the freezer
17
Store the filling in a closed container and also put it in the freezer
18
When you want to defrost, leave the crepe batter and filling overnight in the refrigerator
19
After thawing, assemble the crepes and bake in the oven to reheat.