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Chicken Cheese Stuffed Crepes
Chicken Cheese Stuffed Crepes

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We hope you got benefit from reading it, now let’s go back to chicken cheese stuffed crepes recipe. To make chicken cheese stuffed crepes you need 24 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Chicken Cheese Stuffed Crepes:
  1. Provide Ingredients (For the Crepes)
  2. Prepare 1 cup Self Raising Flour
  3. Prepare 2 Eggs (Well Beaten)
  4. You need 1/2 cup Milk
  5. Take 1 pinch Baking Powder
  6. You need As required Salt
  7. Provide 2 tbsp Oil
  8. You need (For the Filling)
  9. Provide as required Chicken Roast
  10. Prepare 450 gms chicken breast boneless pieces
  11. Provide 2 tbsp lemon juice
  12. You need 1/4 tsp turmeric powder
  13. Provide 2 tbsp ginger garlic paste
  14. Prepare 1 tsp each black pepper powder,fennel powder,cumin powder
  15. Take 2 tsp chicken masala
  16. Prepare 1 tbsp coconut oil
  17. Prepare 2 tbsp saffola oil
  18. You need 1/2 tsp mustard seeds
  19. Take 1/4 tsp cumin seeds
  20. Get 1 pinch asafoetida
  21. Prepare 2-3 whole red kashmiri chillies
  22. You need 2 sprigs curry leaves
  23. Prepare 2 chopped onions
  24. Prepare 4 Cheese Cubes (Grated)
Instructions to make Chicken Cheese Stuffed Crepes:
  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.

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