Envelope crêpes

Name: Envelope crêpes
Yield: 2-5 servings
Cuisine: Pakistani
Ingredients: 1 lb minced chicken; 1 cheese slice per crêpe; To taste chopped green chillies; To taste coriander; To taste garlic and ginger paste; To taste salt; To taste red chilli powder; To taste garam masla; To taste finely chopped onion; 3/4 cup water; 1 cup milk; 2 eggs; 1/2 melted butter; 1 cup all purpose flower; To taste salt

Zoha Nasir @cook_17482782

# refer to Umbreen Musa

Zoha Nasir @cook_17482782

# refer to Umbreen Musa

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Ingredients

2-5 servings

For the Filling
1 lbminced chicken
1cheese slice per crêpe
To tastechopped green chillies
To tastecoriander
To tastegarlic and ginger paste
To tastesalt
To tastered chilli powder
To tastegaram masla
To tastefinely chopped onion
For the Crêpe
3/4 cupwater
1 cupmilk
2eggs
1/2melted butter
1 cupall purpose flower
To tastesalt

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Steps

1

FOR THE FILLING. Oil the pan and put the minced chicken in and let it cook until it changes colour. Add the salt, red chilli powder, garam masala and garlic and ginger paste to taste. Stir until it blends well into the chicken. Add the chopped onions, green chillies, and coriander. Stir well. Cover the pan and let it sit for a few minutes. Put it aside.
2

FOR THE CREPE. Add the water, milk, eggs, melted butter, salt and flour in a blender and blend.
3

ASSEMBLING. Pour the blended batter on a non stick pan and let it cook. Put a cheese slice in the middle of the crepe and and layer it with the minced chicken filling. Fold the crepe from all sides and let it cook until golden brown.