Summary

Ingredients

• 30 g butter, (semi-fat butter or mararine)
• 50 grams flour
• 70 ml milk
• 2 egg (s)
• 0.5 teaspoon ½ salt
• Pepper, freshly ground
• 0.25 ¼ bell pepper (s), yellow
• 0.25 ¼ bell pepper (s), red
• 150 g chicken breast fillet (s)
• 1 teaspoon olive oil
• 2 teaspoons mustard, medium hot
• 1 tablespoon honey
• 1 tablespoon sour cream
• 2 stems dill
• 40 g rocket

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Instructions

1. Melt the semi-fat butter, mix flour with milk. Stir in eggs and melted butter and season with 1/2 teaspoon salt. Let the dough rest for approx. 15 minutes.
2. Quarter, core and wash the peppers and cut lengthways into strips.
3. Salt and pepper the chicken breast fillets and fry them in 1/2 teaspoon hot oil in a non-stick pan for 10 minutes. Take out and let cool.
4. Briefly fry the paprika strips in the remaining frying fat.
5. Mix the mustard, honey and sour cream together. Pluck the dill leaves, cut finely and stir in.
6. Clean, wash and dry the rocket.
7. Rub a large non-stick pan with a little oil and bake 4 thin crepes one after the other at medium temperature. Cut the chicken breast fillets lengthways into thin slices. Spread a little honey-mustard cream on each crepe, top with rocket, paprika strips and chicken breast and roll up.