Roasted chicken, tomato and cheese crepes

Ingredients:

For the dough:

• 10 g of unsalted butter
• 80 g pastry flour
• 1 pinch of salt
• a little thyme or rosemary
• 2 eggs L
• 120 ml of milk
• butter or oil to grease

For the filling:

• chopped leftover roasted chicken
• 2 slightly ripe tomatoes
• grated cheese
• oregano
• black pepper
• extra virgin olive oil
• salt

Instructions:

1. Melt the butter and let cool slightly. Or have flour in medium bowl, add a pinch of salt, thyme and rosemary and mix with a whisk. Form a gap and add the lightly beaten eggs, milk and butter. Mix well until a smooth dough liquid.

2. Cover with plastic wrap and let stand about 20 minutes in the refrigerator. Grease a nonstick skillet or griddle good with butter or oil and heat. Add scoops of dough, turning the pan to spread it well and leave thin crêpes, or thickness like. Cook a couple of minutes on each side over medium heat. Remove to a plate and repeat with the remaining dough.

3. To form the crêpes, spread on half of each unit a few thin slices of tomato, roast chicken meat shredded and grated Emmental cheese. Add salt, pepper and oregano and a little extra virgin olive oil. Close half and heat a little so that the cheese melts slightly.

Full recipe here: http://ift.tt/2d4WwNf

bon appetit