Spinach flakes with chicken salad

Bring the water with half a bouillon tablet slowly to the boil and heat for 15 minutes on low heat until the fillet is tender and tender. Meanwhile, boil an egg almost 8 minutes. Let the egg scare, peel it and in a deep plate, very fine to pale yellow mimosa. Saute the zucchini in thin spaghetti.

Take the chicken fillet from the broth and pull the meat on a shelf with two forks apart. Mix the meat in a bowl with mayonnaise, salt and pepper to a salad.

Put the milk and spinach in the blender and mix everything while turning on the highest level until a clear green milk. Add 3 eggs, a pinch of salt, flour and 2/3 of the melted butter and mix everything into a smooth batter.

Heat a little bit of butter in the frying pan. Pour in a gravy batter and let it run over the bottom of the pan. Bake until the top is dry. Turn the pancake with a spatula and bake the bottom until golden brown. Bake a large flange at least per person. Keep the flanges warm on a plate under a large lid.

Spread the pancakes and divide them with zucchini spaghetti. Spoon the chicken salad and sprinkle the finely chopped egg with some chives.