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Salad with Egg Crêpes and Cucumber

Try making this delicious salad for dinner! It's a very unusual recipe for a tasty, nourishing dish. The egg crêpes give the finished salad an elegant look and make it hearty, while the cucumbers add lightness and freshness. The salad is perfect for both a weeknight dinner and a family gathering.

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Salad with egg pancakes and cucumber
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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 37 % 10 g
Fats 44 % 12 g
Carbohydrates 19 % 5 g
155 kcal
GI: 75 / 0 / 25
    1. How do you make a salad with egg crêpes and cucumber? Rinse the chicken fillet thoroughly under water. Then put it in a saucepan, cover with clean drinking water, and set it on the stove. Bring the water to a boil over medium heat and skim off the foam that forms on the surface. Then reduce the heat, cover, and cook the meat until done. You can add salt and any other spices you like as it cooks. When the chicken fillet is done (after about 25–30 minutes), take it out and let it cool on a plate. Then put the fillet on a cutting board and cut it into small strips with the grain. 2. While the chicken cooks, you can make the egg crêpes for the salad. Crack all the eggs into a bowl. Add salt and ground black pepper and beat the eggs well with the seasonings using a hand whisk. Next, so the crêpes aren't too fragile and hold their shape, add a little flour and cornstarch to the egg mixture. Then mix the contents of the bowl well again so there are no lumps. In a special non-stick crêpe pan (with no added oil), cook crêpes from the mixture. After cooking, lay them on a flat plate and leave them to cool completely. Then fold the stack of crêpes in half and cut them into thin strips of roughly equal length. 3. Rinse the cucumbers under running water and pat them dry. Then cut them into thin sticks. 4. Peel the onion, rinse and dry it, and thinly slice it into half-rings or quarter-rings. 5. Combine all the chopped ingredients in one bowl or a large salad bowl. Add mayonnaise, salt, and ground black pepper to taste. Mix everything together. Before serving, you can garnish the salad with egg crêpes and cucumber with a sprig of dill (or any other herb)! Enjoy!
  • It's best to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that cuts the calorie count.
  • All oils are good only up to a certain temperature — the smoke point, at which the oil starts to burn and form toxic compounds, including carcinogens. For how to gauge the frying temperature and pick the best oil for frying — and which ones to avoid altogether — read here.

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

  • Fresh cucumbers - 15  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salad mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Cornstarch - 329  kcal/100g

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