Crepes with poultry salad

Crepes with poultry salad
Quantity Ingredient
60 g Wheat Flour Type 405
0,1 l Milk
Salt
2 Eggs
2 tbsp Maize Germ Oil
10 g Butter
20 g Lollo bionda Salad
400 g Poultry Salad

Crepes with poultry salad can be served as a snack or appetizer. They taste especially good with homemade poultry salad. For the batter, mix wheat flour type 405 with milk until smooth. Season with a pinch of salt. Stir in eggs and corn germ oil. Let the dough swell for 30 minutes. Heat a frying pan. Brush thinly with butter, one portion at a time. Pour in half a ladle of batter for each crepe. Immediately spread thinly. Bake crepes on medium until they begin to brown slightly. Turn and lightly brown the other side. Fold crepes in half. Top with lollo bionda lettuce. Spread chicken salad on top. Fold sides of crepes over chicken salad.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
361 kcal
21 g
14 g
27 g

(C)opyright by Marions Kochbuch