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Crispy fried crepe rolls with chicken and egg filling


Serves 4

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Crispy fried crepe rolls with chicken and egg filling

For the crepes:

  • 3 eggs (size M)
  • 500 ml milk
  • 250 g flour
  • 40 g melted butter
  • 1 generous pinch of salt
  • 1 tsp. sugar
  • A little sparkling mineral water
  • Clarified butter or oil

  • For the filling:

    • 600 g chicken breast
    • ½ organic lemon
    • 4 sage leaves
    • 1 tbsp. oil
    • Salt, freshly-ground pepper
    • 4 eggs
    • 2 onions
    • 1 large bunch of herbs of your choice (e.g. dill, parsley, basil, chervil)

For the dip:

  • 1 garlic clove
  • Salt
  • 200 g cream cheese
  • 3-4 tbsp. milk
  • 1 tbsp. grainy mustard
  • Freshly-ground pepper

  • Plus:

    • 4 tbsp. butter
    • 2 small sprigs of rosemary

Preparation

For the crepes: whisk the eggs, milk and flour in a mixing bowl until smooth. Thoroughly mix in the liquid butter, salt and sugar. Cover the dough with foil and leave it to rest for at least 20 minutes.

Meanwhile, wash the meat thoroughly in cold water then pat it dry. Wash the lemon in hot water, rub it dry and cut into slices. Rinse the sage and pat it dry. Heat 1 tbsp. of oil in a frying pan. Season the chicken breast with salt and pepper and fry in hot oil until golden brown all over. Add the lemon slices and sage, and fry briefly alongside the chicken breast. Then cover the frying pan with a lid, remove from the heat and let the chicken cook for another 10–15 minutes. Leave the chicken breast to cool down slightly. Boil the eggs in water for about 9–10 minutes until hard, quench the eggs, peel them and let them cool down.

For the dip: peel and dice the garlic and crush it finely with a little salt. Mix the garlic, cream cheese, milk and mustard until smooth.

Stir the crepe mixture again well. If necessary, stir in a little mineral water to make it more liquid. Heat a shallow (crepe) frying pan and brush with a little clarified butter or oil. Add a small basting ladle of dough mixture to the frying pan and spread it thinly over the base of the pan using a dough spreader or by swirling it around. Fry the crepe on both sides until a delicate brown colour. Use the mixture to gradually fry the thin golden-brown crepes.

For the filling: peel and finely dice the onions. Heat 1 tbsp. of butter in a frying pan, fry the diced onion in it until golden brown, then leave to cool down. Rinse the herbs, shake dry, pluck and chop finely. Roughly dice the chicken meat and eggs, mix together and then mince through the fine grate (3 mm) of the mincer into a bowl on speed setting 2. Add the fried diced onion and herbs and mix in carefully. Season the mixture with salt and pepper to taste.

Spread the crepes over your work surface. Spread the filling on top, fold the sides slightly over the filling and roll the crepes into rolls. Heat the remaining butter and rosemary in portions in the frying pan. Fry the crepe rolls in it until a delicate brown colour and until both the crepes and the filling are hot. Arrange the crepe rolls and dip, and sprinkle with fresh herbs as desired.