Chicken Crepes By: Renaisscance Crepes is a dish that's good for variation; if you are a creative person, this is for you. If you like to have something prepared beforehand if guests come knocking, this will be perfect for you. This recipe, for 4 persons, consists of the following ingredients: For the pancakes: 2 1/2 dl wheat flour 1/2 tea spoon salt 6dl milk 3 eggs 3 table spoons butter For the filling: 2 chicken filets One red onion 2 table spoons caprice 2 table spoons tomato purée 150 gram champignons 2 garlic pieces Cayennepepper Oregano Olive oil Paprika powder (?) Salt 1dl shredded cheese The following is how you do this dish: First fry the pancakes. Blend the flour and salt in a bowl. Whip into the bowl half of the milk and whip to a smooth paste. Whip in the rest of the milk and eggs. Let swell (?) for about 30 minutes. Melt half of the butter in a frying pan and whip it into the paste. Use the rest of the butter for frying the pancakes. If you make the pancakes a little thicker than usually - if you're not already making your regular pancakes thicker than usually, that is - they will not break when you put into them the filling. Let the pancakes cool down. Lubricate an ovenproof dish. Cut the chicken into centimeter thick slices. Chop finely the red onion and cut the champignons in pieces. Heat olive oil in a frying pan, and fry the red onion for a minute or two; until it "has color". Press down the garlic and let the champignon fry as well. Let the mix fry until it "has color" and has softened. Now fry the chicken pieces thoroughly in the olive oil. Do not fry for too long - the meat should not become dry. ...But at the same time, it is even worse if you don't fry the chicken for long enough - as that would be dangerous - so cut into the chicken and see that the chicken is not pink. Put the tomato purée in some water - to have it dissolve a little - in the frying pan until it boils. Taste with oregano, paprika powder, salt and pepper and let boil for a couple minues. Add the vegetables and chicken and mix well. Put filling on a pancake, fold first two of the sides, then the other two - making a "pancakepackage". Put the package with the "seam" down in the lubricated dish. The filling is enough for about eight pancakes - use any leftover filling to cover the crepes with. Cover the crepes with shredded cheese and gratinate in the oven in 225celcius, until they have a nice color - which takes about 15-20 minutes. About the Author: www.niceklinkers.blogspot.com www.howtobakesalmon.blogspot.com www.theresolvecarpetcleaner.com Related Articles Its Almost Turkey Day Italian Recipes for the Crock Pot Wine A Comprehensive Study Making Great Fried Chicken Recipes Consitency and variety for Diabetics Diets An extra bonus from your garden roasted pumpkin seeds. Party For Wine beverage Tasting Beef Tacos de Lengua Compare Espresso Machines To Discover The Best Version Gourmet Food Versus Convenience Food The Festive Nuts Are Loose Kenya Aa Decaf Coffee Drink Your Way To Healthier Life White Wine Basics Features and Types Paleo Meals Revealing A Paleo Meal Recipe That Is Simply Out Of This World Summer vibe Chicken Sticks U line Wine Cooler Free recipe for a profitable cooking