Recipe: Appetizing Chicken Crepes Ashpazi Mahfa

Delicious, fresh and tasty.

Chicken Crepes Ashpazi Mahfa.

Chicken Crepes Ashpazi Mahfa You do ones thing baking imbue Chicken Crepes Ashpazi Mahfa using 16 instructions along with 4 along with. Here you go get there.

technique of Chicken Crepes Ashpazi Mahfa

  1. You need of crepe Ingredients.
  2. Prepare of milk.
  3. You need of eggs.
  4. It's of butter, melted.
  5. Prepare of sugar.
  6. You need of vanilla.
  7. Prepare of salt.
  8. Prepare of flour, sifted.
  9. Prepare of Chicken Crepes.
  10. You need of Ingredients.
  11. Prepare of whole roasted chicken.
  12. You need of leek.
  13. Prepare of cream cheese.
  14. Prepare of thin green onions pack.
  15. It's of Olive oil.
  16. It's of Salt.

Chicken Crepes Ashpazi Mahfa technique

  1. In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight. • Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve..
  2. Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites. Notes To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve. Leftovers: Add cooked crepes to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy..
  3. To freeze: Crepes surprisingly freeze really well, so feel free to double the batch and stick h.
  4. Heat a frying pan, anointing with oil and prepare the crepes. Reserve. • Discard the chicken skin and shred the meat. • Cut the leek into slices and sauté in olive oil. Turn off the heat and mix the chicken and cream cheese. • Blanching the green onions with boiling water. • Put a spoonful of chicken in the center of each crepe, close forming a ball and tie with chives. • It can be served hot or cold..