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Roll the crepes with chicken mousse and truffle

ingredients

servings

4

Chicken breast

350 grams

Fresh cream

300 grams

Egg, egg white

2 unit

Black truffle

1 unit

Carrots

1 unit

Cloves

1 teaspoon

Full fat milk

250 grams

Buckwheat

125 grams

Butter

60 grams

Eggs

2 unit

Celery

1 stem

Onions

1 half

Iodized salt

to taste

Black pepper

to taste

first courses from Italy

Roll the crepes with chicken mousse and truffle

Roll the crepes with chicken mousse and truffle

with meat with eggs with lactose high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Roll the crepes with chicken mousse and truffle

Buckwheat Crepes with chicken, cream, truffle.

Roll the crepes with chicken mousse and truffle step 1

step 1

For the crepes: mix the eggs with the flour and salt, stir with a whisk, add the milk and melted butter. Let stand for 30 minutes.

Roll the crepes with chicken mousse and truffle step 2

step 2

Cover the pan with parchment paper, pour half the mixture evenly distributed and bake for 4 minutes. Remove the crepes with paper and bake the rest of the compound.

Roll the crepes with chicken mousse and truffle step 3

step 3

Filling: Finely chop the boiled chicken in the broth of carrots, celery, onions and cloves, knead in the blender by adding the cream and the previously whipped egg whites. Season with the truffle.

Roll the crepes with chicken mousse and truffle step 4

step 4

Spread the filling on the cooked pancake rectangle in the oven and roll with the paper. Put everything in the refrigerator for 20 minutes to cool.

Roll the crepes with chicken mousse and truffle step 5

step 5

Cut the crepe roll in wide washers about 3 cm and lay them in a buttered casserole dish, garnish with the remaining cream and bake at 180 ° for 10 minutes.

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