Crespelle pancakes with grilled chicken and balsamic BBQ sauce

Ingredients:

Barbecue sauce

• 1 tbsp. l. olive oil
• 1 tbsp. minced garlic
• 3/4 cup ketchup
• 1/2 cup balsamic vinegar
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup prepared espresso
• 1 tbsp orange zest

Chicken

• 1 purchased grilled chicken (about 1350 gr.), tear the meat into pieces

Pancakes

• 2 large eggs
• 1 cup whole milk
• 2 tbsp (30 g) butter, plus extra for frying
• 1 cup flour
• 4 green onions, finely chopped
• 1/2 tsp salt

Cabbage salad

• 1 Granny Smith apple
• 1 tbsp. freshly squeezed lemon juice
• 6 cups Chinese cabbage, very thinly sliced
• 4 green onions, finely chopped
• 1 tbsp. l. olive oil
• 1/2 tsp salt
• 1/2 tsp salt

Preparation:

1. Prepare the sauce. Heat the olive oil in a saucepan over medium-low heat. Add the garlic and sauté until golden. Stir in the ketchup, vinegar, honey, soy sauce, and espresso. Let it simmer for 5 minutes to allow the flavors to meld. Remove from heat. Season with salt and pepper to taste and stir in the orange zest.
2. You should have about 2 cups of sauce. Set aside a few tablespoons for serving. Stir the shredded chicken into the remaining sauce. Let cool, then cover and refrigerate for up to 2 days.
3. Preheat oven to 180°C.
4. Prepare the pancake batter. In a medium bowl, whisk the eggs and milk together. Melt the butter in a medium skillet over medium-high heat until it bubbles and foams. Continue cooking until the butter turns light brown, then whisk it into the milk and egg mixture. In a separate bowl, combine the flour, green onions, salt, and pepper. Add the milk mixture to the flour mixture, whisking to avoid lumps. Do not overmix the dough.
5. The batter should just coat the back of a spoon. If it's too thick, stir in a little milk or water. You should have about 2 cups of batter. Cook the pancakes immediately, or cover the batter and refrigerate for up to 24 hours.
6. Heat a 25cm nonstick skillet over medium-high heat. Add 1/2 teaspoon of butter to grease the bottom of the pan. Pour in 1/4 cup of batter. Remove the pan from the heat and tilt it to coat the bottom evenly with batter. Return the pan to the stovetop and cook over medium-high heat for 50-60 seconds, until the bottom is lightly browned. Using a spatula or your fingers, carefully flip the pancake and cook the other side for 10-15 seconds. Transfer the finished pancake to a baking sheet. Repeat with the remaining batter to make 8 pancakes.
7. Lightly spray the bottoms of two 25cm pie pans with oil. Stack two crepes in each pan. Place a layer of chicken on top, then top with another crepe. Spread more chicken mixture over the top. Top with another crepe. Cover the pans with foil. Bake for 30-40 minutes, until heated through.
8. Meanwhile, prepare the cabbage salad. Quarter the apple and remove the core. Using a grater or a sharp knife, slice the apple as thinly as possible into matchstick-sized pieces. Place in a large bowl. Add lemon juice and mix well. Add the cabbage, green onions, oil, salt and pepper, and mix well. You will get about 8 cups of salad.
9. Once the pancake layers are heated through, remove the foil and invert the pans onto a cutting board. Cut each stack into quarters. Arrange the slices on serving plates. Place a side of coleslaw next to each slice. Drizzle each serving with the remaining sauce and serve immediately.