Shredded Parsley Chicken Pancake


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 437 Kcal, 46g Protein, 27g Carbohydrates, 16g Fat


Ingredients

  • Crepe Batter
  • 125 g white flour
  • 3 fresh egg yolks
  • 1 tsp. baking powder
  • 3.5 dl milk
  • 1 bunch parsley
  • 1 pinch salt
  • 3 fresh egg whites
  • Chicken
  • 1 tbsp. clarified butter
  • 600 g chicken strips
  • 0.75 tsp. salt
  • a little pepper
  • Crepe Preparation
  • 1 tbsp. clarified butter
  • 75 g arugula
  • 1 tbsp. olive oil
  • 1 tbsp. herbal vinegar

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Instructions

  • Crepe Batter

    Put the flour and all the other ingredients up to and including the salt in a measuring jug, blend together. Cover and leave to rest for approx. 10 mins. Beat the egg whites with the salt until stiff, carefully fold into the batter.
  • Chicken

    Heat the clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 3 mins. each, remove from the pan, season and keep warm.
  • Crepe Preparation

    Heat the clarified butter in the same pan. Add the batter and cook on a medium heat for approx. 10 mins. Place the meat on top. Mix the rocket with the oil and vinegar, spread on top of the shredded pancake.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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