BAKEPAL savory whole grain with chicken and omelet

INGREDIENTS

• BAKEPAL 2kg whole grain crepe ready mix 
• 2,500ml water
• Butter for the crepe maker 
• 1 egg 
• 140gr chicken 
• 3 pepper rings
• 2-3 tomato rings 
• 70gr corn 
• 70gr Philadelphia cheese cream

PREPARATION INSTRUCTIONS

Blend BAKEPAL mix with the water, in a professional mixer, for 10-15 minutes, until the ingredients are homogenized.

Put some butter or margarine on the crepe maker, let it burn slightly.

Take 115gr of batter and spread it evenly on a 35cm diameter cooking plate or 130gr of batter on a 40cm diameter cooking plate.

Bake each crepe on both sides until golden brown.

Break the egg, spread it on the crepe and turn it upside down.

Spread all the ingredients on half the crepe, from the middle upwards.

Fold the crepe into a triangular shape and serve.

After preparation, the batter is kept in the refrigerator for 48 hours.