Chicken Stuffed Crepes

Name: Chicken Stuffed Crepes
Total time: 7200 s
Yield: 7 servings
Cuisine: Nigerian
Ingredients: 1 Cup Flour; 3 Tablespoons Melted butter or Oil; Pinch Salt; 2 Eggs; 1 Teaspoon Vanilla Flavour; 3/4 Cup Milk; 1/2 Cup Water; 350 g Diced Chicken breast; 1 Onion bulb; 2 Red bell pepper; 2 Green bell pepper; Curry and thyme; to taste Salt; cube Seasoning; 3 Tablespoons Vegetable oil; 1 Teaspoon Soy sauce; 1 Teaspoon Oyster sauce; 1 Teaspoon Garlic powder; 1 Teaspoon Black pepper; 1 Teaspoon Onion powder; 3 Scotch bonnet pepper

Bakers spice @bakers_spice

This crepes are delicious and perfect for Iftar especially when accompanied with tea/coffee or chilled juice. #PAKNIG

Bakers spice @bakers_spice

This crepes are delicious and perfect for Iftar especially when accompanied with tea/coffee or chilled juice. #PAKNIG

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Ingredients

2 hrs

7 servings

1 CupFlour
3 TablespoonsMelted butter or Oil
PinchSalt
2Eggs
1 TeaspoonVanilla Flavour
3/4 CupMilk
1/2 CupWater
Filling
350 gDiced Chicken breast
1Onion bulb
2Red bell pepper
2Green bell pepper
Curry and thyme
to taste Salt
cubeSeasoning
3 TablespoonsVegetable oil
1 TeaspoonSoy sauce
1 TeaspoonOyster sauce
1 TeaspoonGarlic powder
1 TeaspoonBlack pepper
1 TeaspoonOnion powder
3Scotch bonnet pepper

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Steps

2 hrs

1

To make the crepes; combine the dry ingredients in a bowl and the wet in another. Then combine everything in a blender and blend until smooth. U can use a whisk or hand mixer for this. Pass the batter through a sieve to remove any lump.
2

Transfer into a bowl, cover and allow the batter to rest in the fridge for at least an hour. This is to allow the gluten in the flour to relax. Place a non stick pan on medium low heat. Slightly butter the pan. Scoop the batter into the pan and use a spoon or tilt the pan to spread evenly.
3

Cook on both sides for 2 minutes.
4

To make the filling. Add 3 tablespoons of vegetable oil to a pan on medium heat. Add the chicken breast to the pan. Seasoning with black pepper, onion powder, seasoning cube. Stir fry the chicken until soft. Add the onion, scotch bonnet pepper, green and red bell peppers, curry, thyme, soy sauce and oyster sauce. Keep stirring and steam for about 2 minutes. Balance the seasoning and salt if necessary and take off the heat and set aside.
5

Mix flour and water to form a thick paste. This will be used to seal the edges of the crepe. To stuff the crepes; place about two tablespoons of the filling at the centre of each crepe.
6

Fold the crepes as demonstrated in the pictures and seal with the flour paste.
7

Place a pan on medium heat and grease with butter or margarine. Gently place the stuffed crepes on the pan and cook until crisp and golden brown on both sides.
8

Take off the heat and Enjoy😋