Crêpes salate al pollo

Ingredienti

• 1 1/4 cups flour
• 2 1/4 cups milk
• 1 tbsp cornstarch
• 4 eggs
• 1/4 tsp salt
• 1 tbsp sugar
• 1 tbsp oil
• 1 chicken breast ((poached and cubed))
• 1 red bell pepper ((diced))
• 1 onion ((diced))
• 1 carrot ((grated))
• 1/2 tsp salt
• 1/8 tsp ground black pepper

Preparazione

1. 1

   Combine the crepe batter ingredients with a whisk or beat in a blender.

2. 2

   To cook crepes, preheat a 9-inch non-stick skillet over medium-low heat. If the pan is pre-heated, you do not need to grease the skillet.

3. 3

   Ladle a scant 1/3 cup of crepe batter directly in the pan and quickly swirl around to coat the bottom of the skillet. Cook for a minute or until the edges crisp up. Flip and continue to cook for 30 seconds.

4. 4

   Stack cooked crepes on top of each other on a large plate. Keep at room temperature.

5. 5

   Meanwhile, make the chicken filling by sauteing the onion, carrot, and bell peppers in 5 Tbsp of oil until tender (10 minutes.) Add the salt, pepper, and diced chicken meat. Set aside.

6. 6

   To fold savory crepes, place a heaping tablespoon of filling into the center of each crepe. Fold in both sides and then again from the opposite ends, to create a square pocket.

7. 7

   Toast on both sides over medium heat until golden.