CHICKEN CREPS, SWEET CORN AND DOUGH
Ingredients:
-100gr Flour
-Salt
-1 glass of milk
-4 eggs
- Leek
- Chicken
- sweet corn SABORALSA
- Cream
- Nutmeg SABORALSA
Elaboration:
We will do is the mass of the crepes, we beat the eggs (you do not have to leave any lumps), then we will add a little salt and milk.
We put everything in a blender while we throw out the flour, when we manage to have a kind of cream, we must stop and let it rest for 20 minutes in the fridge and then at room temperature.
We prepare the filling by putting a pan with a little oil, wash and cut the leek and add it to the pan. Later we add the cut chicken, the sweet corn, a spoonful of flour and stir.
Then we add the cream (as if making a bechamel), we add salt and nutmeg, and we put out the fire.
Meanwhile in another pan we spread a little butter over a low heat and we add a few spoonfuls of the pancake batter and we extend it in four or five minutes.
We put the pancake dough on a plate and we add the filling in half and we close the pancake
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