Chicken pesto crepe...

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2

for the filling:

200 g ground chicken

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


  • 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.


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