Herb Crepes With Chicken Filling

Preparation:

Preparation: Sift the flour and salt into a bowl, add a whole egg and a beaten yolk and, little by little, the milk and 25 g of melted butter and beat the ingredients until you obtain a homogeneous batter; cover the container and let it rest for an hour. In the meantime, prepare the filling: place the ricotta and soft cheese in a bowl with two eggs and beat with a whisk until the mixture is smooth and creamy; add the chicken cut into strips, a spoonful of parsley, the necessary salt, a pinch of cayenne pepper and carefully incorporate them. After the indicated time, add a teaspoon of chopped parsley and one of tarragon to the batter and with the mixture Once obtained, prepare the crepes by cooking a couple of tablespoons at a time in a preheated and buttered 12 cm diameter pan for two minutes on each side. As they are ready, fill the crepes with the prepared filling, roll them up and place them In a buttered pan, wet them with the rest of the melted butter, sprinkle them with the Parmesan cheese and put them in a preheated oven (180 degrees) for 15 minutes.