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Savory stuffed crepes – spinach‑chicken and tuna‑potato
Fluffy crepes with a light batter, filled with two tasty preparations: creamy spinach and chicken, then tuna, potatoes and spreadable cheese. Quick, economical and perfect for lunch or dinner.
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Cost Breakdown
Critical Success Points
- • Whisk the batter until a lump‑free texture is achieved.
- • Let the batter rest 5‑10 minutes.
- • Cook the crepes over medium heat to prevent burning.
- • Cook the chicken until it is well browned and cooked through.
- • Fold the crepes before they cool too much to retain their flexibility.
Safety Warnings
- • Handle the hot pan with care to avoid burns.
- • Ensure the chicken reaches an internal temperature of at least 75°C.
- • Watch out for oil splatters when cooking over high heat.
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