Spicy Chicken Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 565 mg | (57 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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)
Preparation steps
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.
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.
Preheat the oven to 200°C (approximately 400°F).
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.
Place the leeks in the baking dish. Pour the sauce over and bake for about 10 minutes.
Fill the crepes with the chicken mixture and roll up.
Place the pancakes on the leeks and sprinkle with cheese. Bake for 10 minutes. Remove from the oven and sprinkle with parsley before serving.
