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🍽️ Chicken Crêpes

580 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• salt
• 100 g flour (maybe a little more)
• 2 tbsp liquid butter
• 200 ml coconut milk
• coconut oil (for frying)
• 2 chicken breast fillets (approx. 140 g each)
• 2 tbsp coconut oil
• 1 handful fresh chopped coriander leaves
• salt
• pepper (from the mill)
• 1 splash lemon juice

Instructions

1. 1. Put the eggs, a pinch of salt, the flour, the butter, and the coconut milk into a bowl.
2. 2. Whisk the ingredients with a whisk until you have a smooth batter.
3. 3. Cover the bowl and let the batter rest for about 10 minutes.
4. 4. Rinse the chicken meat under cold water.
5. 5. Pat the meat dry with kitchen paper.
6. 6. Cut the chicken meat into thin strips.
7. 7. Heat some coconut oil in a large frying pan.
8. 8. Fry the chicken strips until golden brown.
9. 9. Remove the pan from the heat.
10. 10. Stir the chopped coriander greens into the meat.
11. 11. Season the mixture with salt, pepper, and lemon juice.
12. 12. Let the meat rest in the pan for a short while.
13. 13. Heat some coconut oil in a small non-stick frying pan.
14. 14. Pour a small ladle of batter into the hot pan.
15. 15. Swirl the pan to spread the batter thinly and evenly.
16. 16. Fry the crêpe for about 1 to 2 minutes until it is golden brown.
17. 17. Flip the crêpe and finish baking the other side.
18. 18. Repeat this process until you have baked 8 crêpes.
19. 19. Place two crêpes slightly overlapping on a plate.
20. 20. Distribute the chicken meat over the crêpes.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 28 g