Chicken Crepe Recipe
Step 1: Chicken filling (Ingredients)
2 tbsp butter
1 tbsp oil
1 tsp garlic
1 medium sized chopped onion
1/2 cup mushroom
250 gm (8.8oz) chicken boneless cut into small cubes
1 tsp salt
1 tsp black pepper
1 tsp paprika powder
1 tsp mustard paste
1 tbsp soy sauce
Chopped carrots
Chopped capsicum
Chopped cabbage
Add 2 tbsp butter to hot pan followed by 1 tsp oil and 1 tsp garlic. Sauté it and then add I medium size chopped onion and half cup mushrooms. Add 250gm (8.8 oz) boneless chicken, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika powder, 1 tsp mustard paste and 1 tbsp soy sauce. Cook on high flame for 3 min, add chopped carrots, capsicum and cabbage and cook until vegetables are soft.
Step 2: Crepe batter (Ingredients)
1 cup all-purpose flour (maida)
1 tsp salt
1 tsp sugar
1 tbsp oil
1.5 cup milk
2 eggs
Chopped coriander leaf
1 tbsp all-purpose flour (maida)
Shredded cheese
Chilli flakes
Mix all the above ingredients to form a runny paste. If required add more milk. Add 2 eggs and beat well. Add chopped coriander leaf. Take a pan and grease with oil. Add crepe mixture. Cook on low heat until it turns light brown. Add prepared chicken mixture in the crepe and roll it. Take 1 tbsp maida/all-purpose flour, add water to make a paste and use it on the edges of the crepe to seal it. Sprinkle shredded cheese and chilli flakes on top of the rolled crepe. Put the crepes in the oven at 180 degrees C (356F) for 3 min or until light golden brown.
To make square crepes, take the mixture and fill it in a square shape and brown it in in the pan on low heat.
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Intro music credits: OurMusicBox https://www.youtube.com/watch?v=6-6qvP5ujtA
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