Hortobágyi-Style Savoury Chicken Crêpes
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Ingredients
- 150 g plain flour
- 3 eggs
- 300 ml milk
- 400 g chicken thigh fillets
- 1 onion
- 1 tbsp sweet paprika
- 100 ml soured cream
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 32.8 g
- Carbohydrate
- 36.3 g
- of which sugars
- 7.6 g
- Fat
- 15.6 g
- of which saturates
- 6.5 g
- Fibre
- 2.3 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the flour, 1 egg and the milk into a smooth, thin batter.
- 2
Heat a little oil in a frying pan and ladle in a thin layer of batter, swirling to coat the base. Cook for 1-2 minutes each side until lightly golden, then repeat to make 8 thin crêpes.
- 3
Fry the diced chicken thigh fillets and chopped onion in a pan for 8-10 minutes until the chicken is cooked through with no pink remaining, then stir in the sweet paprika.
- 4
Blitz a quarter of the chicken mixture with the remaining 2 eggs until smooth, then stir back through the rest.
- 5
Divide the filling among the crêpes, roll up and serve with the soured cream spooned over.
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