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Creamy chicken crêpe
A recipe for 4 people
Note: This preparation would also be great served with rice or pasta instead of the buckwheat crêpe. You could also just serve the chicken legs with the sauce as they are and not shred the meat. And you could also use the leftover meat of a roasted chicken to make the recipe, you would, of course, reduce the cooking time by half since you would be using already cooked meat.
Here is the recipe for the crêpe batter:
(You will need a bowl, a whisk, a ladle, a 10” non-stick crêpe pan)
3.5 oz = ¾ cups buckwheat flour
14 fl oz =1 ¾ cups of filtered water
½ tsp fine sea salt
1tbsp olive oil
Mix all ingredients then heat (until it almost fumes) the crêpe pan and pour 2oz of batter. Do not tilt the pan, it is your hand when pouring with the ladle that guides the batter to be spread evenly.
Cook 2 minutes on each side. Prepare as many crêpes as you can with this amount of batter. You should obtain 8 crêpes.
INGREDIENTS for the creamy chicken:
3 pce chicken legs
5oz diced onion
5oz diced carrots
½ bunch tarragon
Salt and pepper
½ cup (Riesling) white wine
1 cup chicken stock
1 cup heavy cream