Spicy Chicken Crepes

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Spicy Chicken Crepes
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
635
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie635 cal.(30 %)
Protein45 g(46 %)
Fat31 g(27 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E6.1 mg(51 %)
Vitamin K40.4 μg(67 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.8 mg(173 %)
Vitamin B₆0.9 mg(64 %)
Folate104 μg(35 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C27 mg(28 %)
Potassium841 mg(21 %)
Calcium565 mg(57 %)
Magnesium80 mg(27 %)
Iron2.8 mg(19 %)
Iodine31 μg(16 %)
Zinc3.8 mg(48 %)
Saturated fatty acids15.4 g
Uric acid266 mg
Cholesterol180 mg
Complete sugar9 g

Ingredients

for
4
For the crepes
120 grams Pastry flour
200 milliliters milk
1 egg
salt
2 Tbsps vegetable oil
For the filling
2 Chicken breasts (each about 160 grams)
150 milliliters dry white wine
300 milliliters Vegetable broth
1 onion
1 Tbsp vegetable oil
4 Tbsps Whipped cream
50 grams cooked ham
salt
peppers
lemon juice
For the baking dish
1 stalk Leeks
2 Tbsps butter
2 Tbsps Pastry flour
250 milliliters milk
salt
peppers
Nutmeg
100 grams grated Emmentaler cheese
parsley (for garnish)
How healthy are the main ingredients?
LeekEmmentaler cheesehamWhipped creameggsalt

Preparation steps

1.

For the crepes, whisk together the flour, milk, egg and a pinch of salt into a smooth dough. Heat the oil in a pan and pour in a small amount dough. Brown on each side for 1-2 minutes. Continue with the remaining batter. 

2.

For the filling, bring the wine and broth to boil. Poach the meat in the liquid over low heat for about 15 minutes. Then remove the chicken and reserve the cooking liquid. Peel and finely dice the onion. Heat the oil in a pan and saute the onion until translucent. Stir in the cream and remove from the heat. Cut the chicken and ham into small cubes and add to the cream sauce. Season with salt, pepper and lemon juice.

3.

Preheat the oven to 200°C (approximately 400°F).

4.

For the baking dish, rinse the leeks, trim, cut in half lengthwise and cut into about 10 cm (approximately 4 inches) pieces. Melt the butter in a saucepan. Sprinkle with flour and let brown slightly. Whisk in the milk slowly so that no lumps are formed. Add about 200 ml (approximately 3/4 cup) of the reserved cooking liquid and bring to a boil. Simmer for about 5 minutes, until creamy. Season with salt, pepper and nutmeg.

5.

Place the leeks in the baking dish. Pour the sauce over and bake for about 10 minutes.

6.

Fill the crepes with the chicken mixture and roll up. 

7.

Place the pancakes on the leeks and sprinkle with cheese. Bake for 10 minutes. Remove from the oven and sprinkle with parsley before serving.