Chicken Crepes Ashpazi Mahfa

Name: Chicken Crepes Ashpazi Mahfa
Cuisine: British
Ingredients: crepe Ingredients; 2 cups milk; 4 eggs; 3 Tablespoons butter, melted; 1 Tablespoon sugar; 1 teaspoon vanilla; 1/2 teaspoon salt; 1 1/2 cups flour, sifted; Chicken Crepes; Ingredients; 1 whole roasted chicken; 2 stalks leek; 500 grams cream cheese; 1 thin green onions pack; Olive oil; Salt

sheida. tv @cook_22337562

London

Chicken Crepes Ashpazi Mahfa

sheida. tv @cook_22337562

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Ingredients

crepe Ingredients
2 cupsmilk
4eggs
3 Tablespoonsbutter, melted
1 Tablespoonsugar
1 teaspoonvanilla
1/2 teaspoonsalt
1 1/2 cupsflour, sifted
Chicken Crepes
Ingredients
1whole roasted chicken
2 stalksleek
500 gramscream cheese
1thin green onions pack
Olive oil
Salt

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Steps

1

In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
2

Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.
Notes
To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.
Leftovers: Add cooked crepes to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
3

To freeze: Crepes surprisingly freeze really well, so feel free to double the batch and stick h
4

Heat a frying pan, anointing with oil and prepare the crepes. Reserve.
• Discard the chicken skin and shred the meat.
• Cut the leek into slices and sauté in olive oil. Turn off the heat and mix the chicken and cream cheese.
• Blanching the green onions with boiling water.
• Put a spoonful of chicken in the center of each crepe, close forming a ball and tie with chives.
• It can be served hot or cold.