Chicken Vegetable Crepes

4
Average: 4 (1 vote)
(1 vote)
Chicken Vegetable Crepes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the crepes
300 grams Pastry flour
4 eggs
400 milliliters lukewarm water
80 grams clarified butter
For the filling
2 small Chicken breasts
2 tablespoons vegetable oil
1 zucchini
200 grams Broccoli
¼ Celery root
2 carrots
2 tablespoons butter
liter Vegetable broth (from a jar)
125 grams Whipped cream
½ bunch Dill
salt
peppers
How healthy are the main ingredients?
BroccoliWhipped creamDilleggChicken breastzucchini

Preparation steps

1.

For the crepes, mix flour, eggs and water to a smooth batter and let stand for about 30 minutes. For the filling, rinse and peel carrots and cut into matchstick strips. Rinse broccoli, divide into florets, blanch in boiling salted water for about 5 minutes and drain. Rinse and trim celery root and cut into matchstick strips.

2.

Rinse and trim zucchini and cut into slices. Sauté carrots, broccoli, celery root and zucchini in butter, pour in vegetable broth, simmer and season with salt and pepper. Rinse chicken breasts, pat dry and sauté in butter for about 4 minutes on each side.

3.

Fry portions of batter in hot butter into 8 crepes. Keep finished crepes warm in the oven. Cut chicken breasts diagonally into slices. Arrange vegetables and chicken breast strips on crepes and sprinkle with chopped dill. Fold crepes over filling to serve.