Crepes stuffed with herb chicken
Instructions
Sift the flour and salt into a bowl, add a whole egg and one egg yolk whisked and, little by little, the milk and 25 g of melted butter and beat the ingredients until you have a smooth batter.
cover the bowl and let stand for one hour.
Meanwhile prepare the filling: place the ricotta and robiola cheese in a bowl with two eggs and beat with a whisk until mixture is smooth and creamy.
Add chicken meat cut into strips, 1 tablespoon parsley, salt, a pinch of cayenne pepper and blend carefully.
Spent the time indicated, add to the batter a teaspoonful of minced parsley and tarragon and one with the mixture prepared pancakes cooking a couple of tablespoons at a time in a pan of 12 cm in diameter already warmed and buttered, to two minutes per side.
As you will be ready, the crepes stuffed with the filling prepared, roll them up on themselves and put them in a pan greased with butter, cover with the rest of the melted butter, sprinkle them with Parmesan cheese to put them in the oven already hot (180 degrees) for 15 minutes.
Ingredients and dosing for 4 persons
- 100 g of flour
- 3 whole eggs
- 1 egg yolk
- 3 tablespoons of chopped parsley
- 28 cl of milk
- 2 tablespoons of chopped tarragon
- 2 tablespoons of grated parmesan cheese
- 250 g of already cooked chicken meat
- 200 g of ricotta piemontese
- 200 g of robiola cheese
- 1 pinch of cayenne pepper
- Salt
- Pepper