For the crêpes with chicken fillet, stir the ingredients for the batter, let rest for 30 minutes. In a lightly greased frying pan, bake 8 narrow crêpes in sequence.
Cut the meat into tender strips and fry briefly in hot oil, remove from the frying pan and keep warm.
Clean and chop the vegetables and stir-fry them briefly in the remaining frying fat. Mix with the chicken and season with salt, pepper and soy sauce. Fill the crêpes with it and fold them.
For the sauce, sauté the chopped onion in clarified butter, dust with curry and pour in clear soup. Cook for 5 minutes.
Mash the banana and add to the sauce form. Cut peppers into very fine strips and add as well. Season the sauce with salt and freshly ground pepper and serve warm with the crêpes with chicken fillet.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?