Grilled chicken, tomato and emmental cheese pancakes: harvesting recipe
When I started living as a couple I learned to reduce the amounts of the recipes and to buy only what is necessary for two people, but there are times when it is worth cooking more portions. I no longer skimp when it comes to roasting chicken in the oven, as the leftovers are great and very versatile, like in these roasted chicken, tomato and emmental cheese pancakes.
Now that the tomatoes are really starting to taste good, I can't get enough of adding them to every meal. In warm and cold dishes it combines very well with poultry, and a touch of tasty cheese like emmental leaves the filling of these crêpes very juicy. If you like finer you can adjust the thickness of the dough by adding more milk or a little water, and cooking them in a much lighter layer when adding it to the pan.
IngredientsFor 2 persons
- Unsalted butter 10 g
- Pastry flour 80 g
- Dried thyme to taste
- Egg 2
- Milk 120 ml
- Roast or cooked chicken
- Tomato (good quality) 2
- Emmental cheese
- Dried oregano
- Ground black pepper
- Extra virgin olive oil
How to make grilled chicken, tomato and emmental cheese pancakesDifficulty: easy
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
- Repose 20 m
Melt the butter and let cool slightly. Put the flour in a medium bowl, add the pinch of salt and thyme or rosemary and mix with some rods. Make a hole and add the lightly beaten eggs, milk and butter. Mix everything well until you have a liquid mass without lumps.
Cover with plastic wrap and let stand about 20 minutes in the fridge. Grease a good nonstick skillet or griddle with butter or oil and heat. Add ladles of dough, turning the pan to spread it out well and leave the crêpes thin, or the thickness you like best. Cook for a couple of minutes on each side over medium heat. Remove to a plate and repeat with the rest of the dough.
To form the crêpes, distribute thin slices of tomato, minced roasted chicken meat and grated emmental cheese in the middle of each unit. Season with salt and pepper and add oregano and a little extra virgin olive oil. Close in half and heat slightly so the cheese melts slightly.
What to accompany the roasted chicken pancakes
Roast Chicken, Tomato, and Emmental Cheese Pancakes are perfect for a lazy weekend lunch at home, or a hassle-free dinner. The good thing is that we hardly have to cook anything, we can reuse leftovers from other meals and the crêpe dough can be left ready in advance in the fridge.
If they are left over, it is best to keep them tightly wrapped in plastic wrap and heat them up just before serving. Although I like that they get a little dry, I confess, it was the whim that I shared with my brother as children with the leftover pancakes that my father prepared.Tags: Meats And Birds Fish Vegetables And Legumes