Chicken Crepes with Tomato Sauce

Yamilette González
Delicious savory crepes with tomato sauce, filled with chicken and cooked serrano ham, decorated with a touch of goat cheese. You will love these different and delicious crepes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups cow's milk, for the crepes
  • 1 cup flour, for the crepes
  • 1/4 cups butter, melted, for the crepes
  • 2 eggs, for the crepes
  • 1 pinch salt and pepper, for the crepes
  • 2 cloves garlic, for the sauce
  • 1/4 onions, for the sauce
  • 1/2 cups chicken broth, for the sauce
  • 6 tomatoes
  • 1 tablespoon vegetable oil
  • 1 sprig thyme
  • 1 leaf bay
  • 1 pinch salt and pepper
  • 1 tablespoon vegetable oil, for the filling
  • 1 clove garlic, finely chopped, for the filling
  • 1/2 cups onion, finely chopped, for the filling
  • 1/4 cups serrano ham, finely chopped, for the filling
  • 1/4 cups chicken, cooked and shredded, for the filling
  • 1 pinch salt and pepper
  • 1/2 cups goat cheese, crumbled
Preparation
15 mins
30 mins
Low
  • In a bowl, mix all the crepe ingredients until you form a homogeneous mixture.
  • Heat a skillet over medium heat, make the crepes without burning them. Cool and set aside.
  • Blend the sauce ingredients, reserve a little sauce for the filling.
  • Heat a skillet over medium heat with the oil, add the sauce, add the thyme and bay leaf, cook the sauce until it comes to a boil, lower the heat and reduce by half. Season to taste, set the sauce aside.
  • Heat a skillet over medium heat with the oil, add the garlic and onion. Add the serrano ham, chicken, and the sauce you reserved, cook for 5 minutes. Season and set aside.
  • Fill the crepes and place them in a mold or plate, sauce them and sprinkle with goat cheese and add serrano ham. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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