A quick lunch for these last summer days.
Before going back to work routine.
Crepes with pan-grilled chicken thin strings and little gem lettuce seasoned with honey emulsion, oil and lemon zest.
Preparation time: 20 minutes
300g chicken slices
200g little gem lettuce
2 spoons of honey
1 untreated lemon
Cut the chicken slices into thin strings and cook them in a nonstick pan with a little oil.
Add salt and pepper.
In the meantime, heat the crepes in a pan over a medium-high heat for 2 or 3 minutes, flipping them at half time.
Mix apart, in a bowl, honey, oil and the untreated lemon zest.
Once crepes are ready, stuff them with pre-washed little gem lettuce, the chicken fingers and a few emulsion drops.