Green herb crepes with chicken

Babiche Martens

Who doesn't love a good crepe? This is a good basic recipe for sweet or savoury pancakes, which you can keep coming back to. Here they work as a vessel to hold a light chicken mixture (a good way to use leftovers), perfect for lunch with a glass of chilled white wine on a gorgeous spring day.

For the crepes

1 cup	Plain flour
1 pinch	Salt
2	Eggs
1 ½ cups	Milk
½ cup	Chopped fresh herbs (Main)

For the filling

½ cup	Mayonnaise
½ cup	Greek yoghurt
¼ cup	Apricot chutney
1 Tbsp	Lemon zest
4 cups	Cooked chicken, shredded (Main)
2 Tbsp	Chopped fresh herbs, like chives, dill and parsley
2 cups	Rocket
2	Lemons, cut into wedges to serve

Directions

1. Place flour, salt, and eggs in a large bowl. Whisk in the milk in two or three lots until the smooth. Stir through the herbs.
2. Heat a crepe or heavy-based pan to a medium heat. Grease the base a little. Pour in some batter and swirl around the pan spreading it thinly. Cook until the edges come free, then flip and cook for 2 minutes on the other side. Continue with the remaining batter.
3. For the filling, combine mayonnaise, yoghurt, chutney and zest in a large bowl. Stir in chicken, salt and pepper to taste, herbs and rocket.
4. Fill the crepes folding over as you go.
5. Serve with a lemon wedge to squeeze over.

More fresh spring recipes from Angela

• Fresh greens with goat's cheese and hazelnut crumble
• Green smoothie bowl