Chicken Cheese Stuffed Crepes

Name: Chicken Cheese Stuffed Crepes
Cuisine: American
Ingredients: 1 cup Self Raising Flour; 2 Eggs (Well Beaten); 1/2 cup Milk; 1 pinch Baking Powder; As required Salt; 2 tbsp Oil; 450 gms chicken breast boneless pieces; 2 tbsp lemon juice; 1/4 tsp turmeric powder; 2 tbsp ginger garlic paste; 1 tsp each black pepper powder,fennel powder,cumin powder; 2 tsp chicken masala; 1 tbsp coconut oil; 2 tbsp saffola oil; 1/2 tsp mustard seeds; 1/4 tsp cumin seeds; 1 pinch asafoetida; 2-3 whole red kashmiri chillies; 2 sprigs curry leaves; 2 chopped onions; 4 Cheese Cubes (Grated)

Rosalyn John @rosalyn_kitchen227

#risenshine
#goldenapron
#breads
#chefbypassion
#itsprocessoverproduct

This French delicacy is extremely versatile, as it can be filled with virtually anything - fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.

No need to add more Oil each time unless the pan begins to stick. Freeze extra crepes for later use.

#risenshine
#goldenapron
#breads
#chefbypassion
#itsprocessoverproduct

This French delicacy is extremely versatile, as it can be filled with virtually anything - fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.

No need to add more Oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Rosalyn John @rosalyn_kitchen227

#risenshine
#goldenapron
#breads
#chefbypassion
#itsprocessoverproduct

This French delicacy is extremely versatile, as it can be filled with virtually anything - fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.

No need to add more Oil each time unless the pan begins to stick. Freeze extra crepes for later use.

#risenshine
#goldenapron
#breads
#chefbypassion
#itsprocessoverproduct

This French delicacy is extremely versatile, as it can be filled with virtually anything - fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.

No need to add more Oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Saved

Ingredients

Ingredients (For the Crepes)
1 cupSelf Raising Flour
2Eggs (Well Beaten)
1/2 cupMilk
1 pinchBaking Powder
As required Salt
2 tbspOil
(For the Filling)
as required Chicken Roast
450 gmschicken breast boneless pieces
2 tbsplemon juice
1/4 tspturmeric powder
2 tbspginger garlic paste
1 tspeach black pepper powder,fennel powder,cumin powder
2 tspchicken masala
1 tbspcoconut oil
2 tbspsaffola oil
1/2 tspmustard seeds
1/4 tspcumin seeds
1 pinchasafoetida
2-3whole red kashmiri chillies
2 sprigscurry leaves
2chopped onions
4Cheese Cubes (Grated)

Saved

Steps

1

For the Crepes: In a bowl, add flour, baking powder and salt and mix it.
2

In another mixing bowl, add eggs and beat it well. Add oil and mix it. Add milk and whisk it. Add this mix to the flour mix and whisk to make a smooth batter of pouring consistency.
3

Heat a non stick pan. Brush it lightly with oil. Pour a spoon of batter and spread it evenly like a dosa. Cook on low heat. Flip and cook other side too. I brushed oil lightly only while making the first crepe. I didn't use oil for the remaining crepes.
4

Prepare crepes of the entire batter and keep aside.
5

Add grated cheese to the shredded chicken and mix well.
6

Now take each crepe. Spread the chicken cheese mix at the entrance of the crepe and roll tightly and press it at the end.
7

Heat a non stick pan and lightly brush it with oil. Place the rolled crepes on the pan and let it cook till it becomes golden brown on the under side. Brush the top part with oil and flip and cook on the other side till golden brown.
8

Remove from pan and cut at the center and serve warm.
9

(For the Chicken Roast): Marinate 450 gms chicken breast boneless pieces with 2 tbsp lemon juice, 2 tbsp ginger garlic paste, 1/4 tsp turmeric powder, salt as required, 1 tsp white pepper powder, 1 tsp black pepper powder, 1 tsp fennel powder, 1 tsp cumin powder and 2 tsp chicken masala. Marinate for few hours or overnight. Cook this marinated chicken in a rice cooker or steamer.
10

In a cooking pan, heat 1 tbsp coconut oil alongwith 2 tbsp saffola oil. Add 1/2 tsp mustard seeds and allow it to crackle. Add 1/4 tsp cumin seeds, pinch of asafoetida, 2 to 3 whole red kashmiri chillies, 2 to 3 green chillies, 2 sprigs curry leaves and 2 chopped onions and saute till the onions are golden brown. Add the cooked chicken and saute till the gravy thickens and coats the chicken. Allow to cool. Shred the chicken pieces and keep aside.