Herbed Chicken Crepes Recipe By Zarnak Sidhwa

Herbed Chicken Crepes recipe by Zarnak Sidhwa. This delightful Ramadan Recipes recipe of Herbed Chicken Crepes can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:30 - 0:15

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2973

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Submited by

Warisa from Dera Ghazi Khan

Ingredients

Flour 3/4 cup
Salt to taste
Baking powder ½ tsp
Eggs 2
Oil 3 tbspOil to shallow fry
Milk 200 ml
Chicken boiled & shredded 100 gm
Spring onions sliced 5-6
Dill (chopped) 2 – 3 tbsp
Cheese grated 1 cup
Tomato seeded & sliced 1

Method

Place flour in a bowl. Add salt, baking powder and mix. Breakthe eggs into the flour, add one and a half tablespoons oil and mix. Addmilk and whisk to make a smooth batter of pouring consistency. Heat oneand a half tablespoons oil in a pan. Add spring onions and sautélightly. Add chicken and salt and sauté for two to three minutes. Heat alittle oil in a crepe pan. Pour some of the batter and swirl the panso that the batter spreads evenly all around. Sprinkle dill and cook onlow heat. Flip over and cook the second side. Remove the pancake andplace it on a plate the dill side facing down. Put some of the chickenmixture along the entire length in the centre and top it up with somecheese. Roll tightly. Similarly make other rolls. Cut into diagonalslices and arrange them on the serving plate with a slice of tomatobetween each of them. Serve hot.

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