Pancake chicken, corn and broccoli

Name: pancake chicken, corn and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g chicken breast in cubes; 4 el olive oil; 400 g Broccoli in florets; 300 g flour; 4 corn eggs box of 6 pieces; 500 ml semi skimmed milk; 1 tin can corn granules (198 g), drained; 1 cup creme fraiche light (125 ml)

A tasty recipe. The main course contains the following ingredients: poultry, chicken breast (diced), olive oil, broccoli (in florets), flour, corn eggs (box of 6), semi-skimmed milk, corn granules ((198 g), drained) and crème fraîche (light ( 125 ml)).

Ingredients

Directions

Sprinkle the chicken cubes with salt and pepper. Heat 2 tbsp oil in a frying pan and cook the chicken in approx. 10 min. Until done. Meanwhile, cook the broccoli in approx. 4 min. Until al dente. Drain.
Mix the flour with a pinch of salt. Make a well in the middle and break the eggs into it. Add, while stirring with a whisk, little by little the milk and stir until smooth.
Heat some oil in a frying pan and bake in a thin flange for about 4 minutes. Turn over when the batter has solidified on top of the flange and bake for another 2 minutes. Bake 7 more flans. Keep warm under aluminum foil or a large lid.
Add the broccoli and corn to the chicken and heat for another 2 minutes. Season with salt and pepper. Brush the crêpes with crème fraîche and spread the chicken-broccoli mixture over it. Fold double and serve immediately.