- Chicken breast chopped 50 gms
- Diced asparagus 40 gms
- Sundried tomato 20 gms
- Florets of cauliflower 30 gms
- Herb crepes 2 nos
- Tomato sauce 50 ml
- Cherry tomato 4 nos
- Cream 20 ml
- Extra virgin olive oil 20 ml
- Chopped garlic 5 gms
- Finely chopped red onion 15 gms
- Fresh basil 5 gms
- Chopped parsley 5 gms
- Chilli flakes 2 gms
- Kalamata olives 10 gms
- Capers 10 gms
- freshly ground pepper 2 gms
- Salt To taste
Sweat onion garlic in a pan and add the vegetables and saute. Add in cream and parsley. Check the seasoning and store warm.
Make crepe by adding whole wheat flour, corn flour with 2:1 ratio with egg, water and herbs. Let the batter be in pouring consistency. Make crepes un a non-stick pan.
For the sauce- Heat oil in a pan saute onion and garlic. Add in chopped olive , capers, chilli flakes and chopped herbs and saute. Add in the tomato sauce and cook well check the consistency.
Cook the diced chicken breast in salt and pepper.
Stuff the vegetable mixture and chicken breast in the crepes, toss the asparagus tip and arrange in the serving plate. Put the sauce on the base.