Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Chicken Crepes
- For the batter
- 2 eggs
- 300 milliliters milk
- 150 grams Pastry flour
- 1 pinch salt
- vegetable oil (for cooking)
- For the sauce
- 3 garlic cloves
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters milk
- 200 grams Whipped cream
- freshly ground peppers
- 80 grams grated Cheddar cheese
- 1 tsp Curry powder
- For the filling
- 2 Bell pepper (yellow and red)
- 1 onion
- 150 grams Corn (socket)
- 200 grams Pineapple (socket)
- 350 grams Chicken breasts
- 1 Tbsp vegetable oil
- salt
- peppers (from the mill)
For crepes, mix the eggs, milk, flour and salt into a smooth batter and let rest 20 minutes. Then one by one cook 7-8 crepes in a pan in hot oil.
Preheat the oven to 160°C (approximately 325°F) convection.
For the sauce, peel the garlic and squeeze into a pan with melted butter. Sweat until translucent, sprinkle with flour, stir, leave briefly to take color and pour in the milk and the cream. Stir vigorously with a whisk to avoid lumps. Put the cheese in the sauce, melt slowly over medium heat, stir and season with salt, pepper and curry.
For the filling, trim the peppers, rinse and cut into strips. Peel the onion, halve and cut into strips. Drain the corn and the pineapple. Rinse the chicken, pat dry, cut into strips and cook in hot oil around 2 minutes. Season with salt and pepper, then remove from heat.
Fill the crepes with peppers, onions, pineapple, chicken and corn. Fold and put in a baking dish. Pour in the sauce and bake about 10 minutes in the preheated oven. If the pancakes are too dark, cover with aluminum foil.
(Percentage of daily recommendation)
| Calorie | 802 cal. | (38 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |