Spinach crepes filled with Chicken breast, coconut milk , curry and fennel

This week I am quite busy, planning my birthday party. I may have outgrown princess parties, but you're never too old to celebrate birthdays. In fact, adult birthday parties can be just as festive as kids' celebrations. Throw a birthday party that's fun for everyone and I particularly love it. At this moment I am preparing crepes that will be serving for dinner. I made with powered spinach, and filled with chicken breast, coconut milk, curry and fennel

Basic crepe recipe Ingredients 1 1/2 cups whole milk 3 large eggs 1 teaspoon salt 1 tablespoons unsalted butter, melted 1 tablespoon powered spinach 1 cup all-purpose flour For the chicken filling Ingredients 4 boneless, skinless chicken breast halves 2 tablespoons extra virgin olive oil 1 large onion, minced 2 garlic cloves pressed 2 tablespoons powered yellow curry. (I used mild) 380 ml coconut milk 1 teaspoon powered ginger 2 tablespoons fresh coriander minced 300g fennel minced Salt and pepper to taste

Method Pour all liquid ingredients in a blender and cover with the solid ingredients. Mix all ingredients and allow to resting for 30 minutes minimum Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat. Method Simmer chicken, covered, in water, or chicken broth 15 to 20 minutes or until tender Minced the cooked chicken breast In a large skillet heat olive oil and add onions, garlic cloves and fennel, until transparent and soft Add the minced ginger, curry and chicken breast and mix well. Stir for three or 4 minutes, them add the coconut milk and let boil for about three minutes- Add salt and pepper Remove from the heat and sprinkle with fresh minced coriander Fill the crepes and serve with 350ml fresh cream, mixer with two eggs yolk and salt In a shallow skillet pour the mix, and stirring heat until tick. Pour over the filed crepes and decorate with fennel leaves.