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Crêpes salées garnies – épinards‑poulet et thon‑pommes de terre

Recipe by Oum Arwa

Des crêpes moelleuses à la pâte légère, garnies de deux préparations savoureuses : épinards et poulet crémeux, puis thon, pommes de terre et fromage à tartiner. Rapide, économique et parfaits pour le déjeuner ou le dîner.

MediumFrenchServes 4

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Source Video
1h 1m
Prep
0m
Cook
10m
Cleanup
1h 11m
Total

Cost Breakdown

$13.60
Total cost
$3.40
Per serving

Critical Success Points

  • Fouetter la pâte jusqu'à obtenir une texture sans grumeaux.
  • Laisser reposer la pâte 5‑10 minutes.
  • Cuire les crêpes à feu moyen pour éviter qu'elles ne brûlent.
  • Cuire le poulet jusqu'à ce qu'il soit bien doré et cuit à cœur.
  • Plier les crêpes avant qu'elles ne refroidissent trop afin de conserver leur souplesse.

Safety Warnings

  • Manipuler la poêle chaude avec précaution pour éviter les brûlures.
  • S'assurer que le poulet atteint une température interne d'au moins 75°C.
  • Faire attention aux éclaboussures d'huile lors de la cuisson à feu vif.

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