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Salad with Egg Crêpes and Chicken

Unusual in both flavor and make-up, this salad will dress up any table. There's a huge variety of salads out there — some become classics, others we make less often. This salad with egg crêpes and chicken may well join your list of favorites: it's hearty, tasty, and easy to make.

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Salad with egg pancakes and chicken
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Salad with egg pancakes and chicken Salad with egg pancakes and chicken Salad with egg pancakes and chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 13 g
Fats 40 % 12 g
Carbohydrates 17 % 5 g
178 kcal
GI: 17 / 83 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Gather all the ingredients for the salad. Go for a larger chicken fillet so the salad comes out heartier. If your eggs are large, two are enough; if they're small, use 3. The eggs and milk should be at room temperature, so take them out of the refrigerator ahead of time.

  2. Step 2:

    Step 2

    Wash and dry the chicken fillet, then boil it in salted water until cooked through. Cut the cooked fillet into small or medium cubes.

  3. Step 3:

    Step 3

    Drain the canned corn in a colander and let the water run off. Pat the kernels dry.

  4. Step 4:

    Step 4

    Whisk the eggs with the milk, using a fork or a whisk, until smooth. You can skip the milk altogether or swap it for mayonnaise or heavy cream. Milk or cream makes the crêpes more delicate in flavor and texture; mayonnaise makes them slightly salty and a bit more springy. Choose whichever result you prefer.

  5. Step 5:

    Step 5

    Grease a skillet with vegetable oil. Pour in half the egg mixture and fry the crêpe on both sides until set. In my experience these are easier to make in a small skillet. Unlike regular flour pancakes, egg crêpes are delicate, and a large one can tear when you flip it.

  6. Step 6:

    Step 6

    Move the finished crêpe to a plate. Grease the skillet again and fry the second crêpe. Let the crêpes cool.

  7. Step 7:

    Step 7

    Stack the egg crêpes on top of each other and cut them into thin strips.

  8. Step 8:

    Step 8

    In a salad bowl, combine the chicken, egg strips, and canned corn. Season with salt and pepper and dress with mayonnaise. Mix gently. If you like, add some chopped parsley or dill.

  9. Step 9:

    Step 9

    Serve the salad right away or chill it in the refrigerator for 1 hour. Enjoy!

  • To make the salad heartier, add some canned or lightly sautéed mushrooms.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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