High-Protein Savory Chicken Crepes Recipe

About this recipe

These high-protein savory crepes are perfect for a satisfying dinner. Made with tender chicken and a light, protein-rich batter, they are both nutritious and delicious.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Chicken Breast Fillets
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 400G Sabarot Chia Seeds, 400G
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. In a mixing bowl, beat 3 large eggs and 1 cup of milk together until well combined.
2. 2. Gradually add 2/3 cup of flour and a pinch of salt to the egg mixture, whisking until smooth. Let the batter rest for 10 minutes, then whisk again before cooking.
3. 3. Heat a crepe pan or a small nonstick pan over medium heat until hot. Lightly grease the pan with a small amount of oil or butter.
4. 4. Pour about 2 tablespoons of the batter into the pan, tilting it to coat the bottom evenly. Cook for about 1 minute or until the underside is lightly browned.
5. 5. Flip the crepe and cook the other side for 10 to 20 seconds. Remove the crepe and set it aside to cool. Repeat with the remaining batter to make about 15 crepes.
6. 6. While the crepes cool, cook 300 g of diced chicken breast in a skillet over medium heat with 1 tablespoon of olive oil, seasoning with salt and pepper to taste. Cook until the chicken is fully cooked and no longer pink, about 6-8 minutes.
7. 7. Fill each crepe with a portion of the cooked chicken and roll them up. Serve warm and enjoy your high-protein dinner.