Chicken pesto crepe...

Ingredients

for the filling:

• 200 g ground chicken
• 30 g olive oil
• 40 g onion, chopped
• 100 g pesto sauce
• 20 g sun dried tomatoes
• 10 g pine nuts
• 50 g shredded cheddar cheese
• some salt
• some black pepper

for the crepe:

• 70 g all purpose flour
• 125 g milk
• 1 egg
• 10 g sugar
• pinch of salt
• 40 g unsalted butter, melted

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Preparation

• For the filling:
  Heat the oil, stir in onion and cook until translucent. Stir in ground chicken, pesto sauce, sun dried tomatoes and pine nuts. Seasoning with salt and pepper and cook until the chicken is done. Remove from heat, sprinkle with some cheese.
• For the crepe:
  Whisk all ingredients together in a bowl. Heat a lightly oiled frying pan over medium heat. Pour half of the batter onto the pan, tilt the pan with a circular motion to coats the surface evenly. Add the filling. Cook the crepe for 2-3 minutes, until the bottom is light brown.