Looking for fun and creative ways to add your favourite veggies to meals? These chicken crêpes pair perfectly with a refreshing and creamy pea and avo sauce! Make them for a yummy work lunch or brunch treat.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the chicken filling
¼ cup olive oil
4 leeks, chopped
1 garlic clove, grated
1 tsp dried thyme
1 tsp dried origanum
2 chicken breasts
2 cups chicken stock
For the avo sauce
2 avocados
1 cup frozen peas
Handful parsley
1 tsp lemon juice
For the crêpes
1 cup flour
¼ tsp salt
2 cups milk
3 eggs
2 tbsp butter, melted
To serve
Pea shoots
Parmesan shavings

METHOD
For the chicken filling
1. Heat the oil in a pot and fry the leeks and garlic until soft. Add the thyme and origanum and fry until fragrant.
2. Add the chicken and stock and cook for 10 minutes.
3. Remove the chicken from the pan and shred finely.
For the avo sauce
1. Reduce the sauce for 5 minutes, then transfer to a blender. Add the avos, peas, parsley and lemon juice. Blitz until smooth.
For the crêpes
1. Sift together the flour and salt. Add the milk, eggs and butter. Whisk until smooth.
2. Ladle ½ cup batter at a time into a non-stick frying pan, swirling to spread it out to the edges. Cook for 2 minutes per side.
To serve
1. Ladle the sauce into bowls, wrap the chicken in the crêpes and garnish with pea shoots and Parmesan.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za