A hearty lunch made by cooking a thin homemade crepe batter in a pan and filling it with sautéed spinach, shredded chicken, and kashar cheese. Served sliced in a roll, this recipe is suitable for families looking for a balanced meal.
Whisk the egg, milk, flour and salt until smooth; let the batter rest for half an hour.
Cook thin crepes in a greased pan, flipping each one until both sides turn a light color, then set aside.
Sauté the spinach in olive oil until soft, add the shredded chicken, stir for a few minutes and remove from the heat.
Divide the filling and grated kaşar cheese over each crepe and roll up into a log; serve warm.
Allergen: contains egg, dairy products and wheat (gluten). Important: be careful not to let the pan get too hot while cooking the crepes; high heat will harden the edges and cause tearing. Leftover crepes can be kept in the fridge for 1 day, gently reheated in a pan before serving.
If you let the crepe batter rest for half an hour before cooking, the gluten relaxes, the crepes flip more easily in the pan, and the risk of tearing decreases.
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