prep time cooking time
40 min 30 min
ingredients for the crepes:
200 g flour
200 ml soda water
200 ml milk
2 eggs
salt
ingredients for the stuffing:
50 dkg chicken(breast,legs)
1 onion
1-2 clove of garlic
tomato
bell pepper
400 g sour creme
chicken stock
salt,pepper,paprika powder
cooking method:
For the crepes mix all the ingredient in a bowl,make a smooth pancake mix,fry them in a pan with using a little oil.
For the filling dice the onion,bell pepper and tomato,on medium low heat saute the onion first then add salt,pepper,add paprika powder(take off from the heat to add the paprika powder as it burns easily and gives a bitter taste)and add tomato and bell pepper then the finely diced meat.Season with chicken stock to taste,cook it for about 30 min.Sauce is drained from the meat before filling the crepes with it.Lay the rolled crepes in a pan,then mix the sour creme with the flour and add it to the remaining sauce of the meat to thicken it into a creamy sauce.Pour it over the crepes,bake for another 20 min,until golden brown.
Serve hot,with extra sour creme for decoration.
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