Start preparing crêpes dough To rest a little. You just have to beat all the ingredients with a blender, making sure that there are no lumps left. Cover with a cloth and set aside.
For the filling wash and dry vegetables well, and cut into pieces of about the same size, with the pepper and carrot on sticks (they can be lightly peeled). Cut chicken breast into tacos or not very thin strips.
Heat a little oil in a good nonstick skillet and brown the chicken over high heat, salting it when you throw it, skipping it well To be browned everywhere. Once marked, remove and reserve.
In the same pan, saute all the vegetables adding a little salt, about five or six minutes, or longer if we prefer softer ones. Meanwhile, chop the chicken to leave it in smaller pieces and return to the pan.
Season with spices to taste, stir well and add the crushed tomato. Mix and reduce heat. If you study very dry, add a little water to give the sauce more consistency. Let cook and reduce at low temperature.
Prepare the crêpes. Lightly oil another nonstick pan or pancake with oil, heat and pour half or 1/4 of the dough (If the pan is large it will be half) in the center, turning the pan well to spread a not very thick layer throughout the bottom.
Cook over medium power until set and the edges peel off, turn around and cook one or two minutes on the other side. Remove, cover with plastic film and prepare the next.
Once everything is ready, distribute the filling reduced in the center of each crêpe and fold or roll to serve. If stuffing is left over, store in an airtight container in the refrigerator once it has cooled.