Recipe of the day: Chicken Cheese Crepes
- All-purpose flour 1 cup
- Butter 2 tbsp (melted)
- Milk ¾ cup
- Eggs 2
- Water ½
- Coriander 1 tbsp (ground)
- Salt ½ tsp
- Garlic 1/8 tsp
- Extra butter or oil as required
- For Filling:
- Chicken 1-½ cup
- Chili powder ½ tsp
- Lemon juice 1 tsp
- Yogurt ¼ cup
- Pepper to taste
- Salt to taste
- Cumin powder ½ tsp
- For Creamy Sauce:
- Butter 1 tbsp
- Onion 1 (finely chopped)
- All purpose flour 1 tbsp
- Salt to taste
- Black pepper powder 1 tsp
- Mushroom optional (sliced, stir fried)
- Potatoes 1 tbsp (boiled, cubes)
- Coriander leaves 2 tbsp (chopped)
- Green chili 1 (chopped)
- Milk ½ cup
Cooking Directions
- In a pan mix milk, eggs and water whisk well.
- Add eggs mixture in to flour mix till no lump remains.
- Then add coriander, salt, garlic and melted butter mix to incorporate all.
- Now a thin batter is ready, heat thick bottom pan and heat it with ½ tsp of butter or oil.
- Take ¼ measuring cup and fill it with batter and pour on pan.
- Hold the pan and swirl it in round to spread batter in a thin layered roti as much as you could.
- Cook till done, turn the side of crepe to cook.
- Do same process with remaining batter and make all crepes.
- For Filling: Slice chicken on to thin strips and marinate with all ingredients for a while.
- Cook on a pan till chicken tenderized.
- For Creamy Sauce: In a pan add butter and melt then fry onion until translucent.
- Add all purpose flour stir add salt and peppe also add milk by stirring, mix till form a thicken sauce.
- Add chicken, mushrooms, potatoes, coriander leaves and green chilies mix well.
- Filling is ready now place filling on crepe and roll up.
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