25 mrt Bio Mother’s Day Strawberries & Cream French Crepes
Prep Time: 10 minutes + 30 minutes resting time
Cooking Time: 10 minutes
400g boneless chicken breast or thigh, cubed
1 1⁄4 cup Bio milk of choice
1 cup all-purpose flour
3 eggs, room temperature
2 tablespoons butter, melted 1 tablespoon sugar
1⁄4 teaspoon salt
Butter to cook
Bio whipping cream, whipped Fresh Strawberries Macuisine Honey Bee Good
Combine the milk, eggs, butter, sugar, salt and flour together and set aside for about 30 minutes.Preheat a non-stick pan over a medium heat and brush with butter. Using a small ladle, pour batter into the pan and swirl to coat the bottom of the pan whilst spreading the batter along the edges and to the center, trying to spread as evenly as possible. Place back on the heat and cook for 30 – 40 seconds until edges have browned and the surface has set. Flip over and cook for 10 – 20 seconds on the second side. Repeat for each crepe, making sure to mix the batter each time you make a new crepe.Serve warm. Fill crepes with a few teaspoons of whipping cream and fold. Top with fresh strawberries and a drizzle of honey. Enjoy!
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