Michelin Crepes

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.