To make the batter for these blondies you need: (Nigella lawson recipe)
- 1 cup flour
- 1 1/3 cup milk
- 1 egg
- 2 tbsp melted butter
Place the batter in the refrigerator for half an hour before using. This allows the bubbles to subside so they will be less likely to tear during cooking. This batter can stay up to 48h in the fridge. Recipe yields 6x (20cm) crêpes.
- 500g chicken breasts cut in medium stripes
- 150g mushroom sliced
- 1 medium onion chopped finely
- 1 tbsp butter
- 1/2 cup white wine (optional)
- 500ml heavy cream
- salt to taste
- emmental cheese for garnish
In a sauce pan, on a medium heat cook the onion and mushroom with the butter until tender and fragrant. Add the chicken and cook until well done for about 7 minutes then add the cream and wine (optional). When the first bubble starts to form, put heat to low and simmer uncovered for 5 minutes or until the sauce starts to thicken.
Remove from heat and let it cool to room temperature before stuffing the crêpes to prevent from tearing. Don’t put too much of the sauce inside the crêpes, they won’t stay as firm.
Savour these golden elegant crêpes and feel love with every bite! Am sure it’s so irresistible that many of you is going to try it!
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