Chicken Vegetable Crepes
- For the crepes
- 300 grams Pastry flour
- 4 eggs
- 400 milliliters lukewarm water
- 80 grams clarified butter
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.
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.
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.