Corn Crepes with Creamy Chicken & Parma Ham
Corn crepes
2 tablespoons drained tinned sweetcorn
2 eggs
250ml whole milk
25g melted butter
½ teaspoon salt
125g plain flour
Oil for cooking
Method
Blend all the ingredients in a jug with a stick blender and rest for 10 minutes.
Wipe a hot non stick pan with oil. Tilt the pan away from yourself and swirl the mixture to cover the surface of the pan thinly.
Cook for about 30 seconds then flip and cook for 30 seconds on the other side.
Repeat, layering the cooked crepes between parchment paper.
Creamy chicken and Parma Ham Filling
6 boneless, skinless chicken thighs, cut into strips
4 slices parma ham cut into thin strips
2 tablespoons oil
25g butter
1 leek, split, washed well and chopped
1 chicken stock cube dissolved in 50ml hot water
Handful parsley
100ml crème fraiche
Method
Heat a tablespoon of the oil in a large pan and when hot add the parma ham.
Cook until crisp then remove from pan and set aside.
Add the remaining oil to the pan and when hot add the chicken. Cook for 5 minutes.
Add the butter and leeks and cook until the leeks are soft.
Add the stock and simmer for 5 minutes. Add the parsley and crème fraiche.
To assemble take a crepe and add some of the chicken mixture to the middle. Fold into a parcel and serve
