Crepes embracing chicken.

DI Chiara Maci | 28 Aug 2017 | IN COLLABORAZIONE CON Creapan


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

Two servings


300g chicken slices

4 Crêpes

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.

Share this article