Mother-in-law’s “Signature Hot” – I barely managed to get the recipe that my husband loves!

 

Our favorite egg and minced chicken crêpes! I always make them following my mother-in-law’s recipe! Now, they’re my favorites too!

Ingredients:

Egg crêpes:

• 5 eggs

• A pinch of salt

• 250 ml of milk

• 2 tablespoons of flour

• Frying oil

Filling:

• 300–350 g of chicken breast

• ½ zucchini

• Green onions

• Parsley

• 200 g of hard cheese

• Salt, black pepper (to taste)

• 2 tablespoons of mayonnaise

• Garlic (dried garlic works too)

Preparation:

Egg crêpes:
In a bowl, mix the eggs with salt and flour. Add the milk and stir. Fry the crêpes in hot oil until golden brown.

Filling:
I grind the chicken breast using a meat grinder. I peel the zucchini, grate it, and squeeze out the juice by hand. I grate the cheese, add salt and pepper to taste. I chop the green onions and parsley, add dried garlic, and season with mayonnaise. I spread the filling over the cooked crêpes and roll them up.

I grease a baking dish and arrange the crêpes in it. I bake them in the oven at 180°C (356°F) for 25 minutes.

Then, I sprinkle everything with grated cheese and bake for another 10 minutes.
Bon appétit!