Crepes with Chicken and Mushrooms

Method

1. 01

   Step 1: Make the batter

   Blend the eggs with the sugar and salt, pour in half the milk, add the flour and blend until smooth. Add the rest of the milk and the oil, blend briefly and leave for 20 minutes. No blender? Do the same with a whisk.

2. 02

   Step 2: Prep the filling ingredients

   Cut the chicken into 1 cm (1/2 in) cubes, slice the mushrooms thinly and finely dice the onion. Finely chop the dill.

3. 03

   Step 3: Brown the chicken

   Heat 1 tbsp oil over high heat and fry the chicken for 5–6 minutes, until white all the way through and lightly browned. Transfer to a bowl.

4. 04

   Step 4: Cook mushrooms and onion

   Heat the remaining oil in the same pan and soften the onion for 4 minutes until translucent. Add the mushrooms and fry over high heat for 7–8 minutes, until all their liquid has evaporated and they are browned.

5. 05

   Step 5: Finish the filling

   Return the chicken to the pan, add the sour cream, salt and pepper and heat for 2 minutes, until the sauce thickens and coats everything. Take off the heat, stir in the dill and let it cool a little.

6. 06

   Step 6: Cook the crepes

   In a hot 24 cm (9 1/2 in) frying pan, cook 12 thin crepes: about a minute on the first side and 30 seconds on the second.

7. 07

   Step 7: Fold into parcels

   Spoon about 2 heaped tbsp filling onto each crepe, fold up the bottom edge, then the sides, and roll into a tight parcel.

8. 08

   Step 8: Pan-fry the parcels

   Melt the butter in a frying pan over medium heat and fry the parcels seam side down for 2 minutes, then flip and fry for 2 minutes more until crisp and golden. Serve hot.