Michelin Crepes
Appetizers | Caucasian cuisine
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Any part of the chicken can be used for the filling, but working with the breast is the easiest.
Ingredients
- Chicken fillet - 20 oz
- Spanish onions - 2 heads
- Chicken Egg - 3 pieces
- Milk - 10 fl oz
- Wheat Flour - 5 oz
- Sugar - to taste
- Salt - 1 tablespoon
- Vegetable Oil - 2 spoons
- Butter - 1 tablespoon
Step by Step guide
Step 1
Place the chicken in cold water, set it over high heat, and bring to a boil. Once the water boils, reduce the heat and simmer for about ten minutes. You can check for doneness by cutting into a large piece; there should be no blood inside. Allow the cooked meat to cool.
Step 2
Finely chop the onion and sauté until golden brown. Pass the chicken meat and onion through a meat grinder. Season the prepared filling with salt to taste and refrigerate.
Step 3
Knead the dough: crack the eggs into the flour and mix thoroughly until smooth. Gradually add the milk while continuously stirring the dough; it should have a consistency similar to thick sour cream.
Step 4
Fry the pancakes in a large skillet, making sure they are thin and do not burn. Allow them to cool completely.
Step 5
Cut each pancake into four or six pieces, depending on their size. Place a tablespoon of filling in each piece and carefully roll it up into a tube.
Step 6
Fry the prepared pancakes in butter until golden brown. Transfer to a plate and serve with sour cream.
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