Peri Peri Chicken Crepes

Posted on 5/14/2018

Ingredients
6 servings
100 gms chicken minced(keema) or chicken breast pieces finely chopped
1 large onion finely diced
3-4 tbsp olive oil
1 handful spring onion greens
For the peri peri sauce:
4 dry red chillis
2 tbspn balsamic/any regular vinegar
4 garlic pearls chopped
1 tbsp olive oil
1/2 tbsp chilli flakes
1 tbsp oregano
2 tbsp warm water
to taste Salt
For the crepes:
1 egg
2 tbsp melted butter
1 cup all purpose flour/maida
1/2 cup plain milk
to taste Salt
as needed Water
1.For the maida/flour paste:
2.2 tbspn maida/all purpose flour
3.1 Tbspn water

Method
1.Blend all the ingredients listed under the peri peri sauce list together, and add it to the chicken keema. Mix well and keep aside to marinate at least for an hour.
2.Use this time to make the crepes. Mix together all the ingredients listed for the crepes - except the flour and butter - in a bowl.
3.Whisk all the ingredients well, and slowly add the flour to make a liquid batter. Use less water. Then, add the butter to the batter and mix well.
4.Heat a tbsp of olive oil in a non stick pan and add a ladle full of the crepe mixture and spread it on the pan slowly by tilting the pan around if needed.
5.Cook the crepes on Low heat till they are done on both sides (not brown).
6.Place them on a plate.
7.For the flour paste, combine 2 tbsp maida and 1 tbsp water to make a thick mix. Keep this aside in a small cup.
8.To cook the chicken, heat a tbsp of olive oil in a pan and add the onions and sauté them for a while
9.Add the marinated chicken and mix well. Cook on medium - low heat, covered till the chicken is done. No additional water is needed, as the chicken cooks with its own juices and the sauce.
10.Once done, check the seasoning and add salt if needed.
11.Sprinkle a dash of spring onions and mix well. Take off from heat and place aside.
12.Now take a crepe and place it on a plate. Place 2 tbsp spoonful of the chicken mince at the center of the crepe.
Gently fold one side of the crepe to cover the chicken mixture lengthwise. Apply a tspn of the maida paste prepared on the edge of the opposite side of the crepe and paste it to the first folded side
13.Repeat the same process of sealing the sides of the crepes now by adding the maida paste on both sides of the crepes width wise
14.The crepes should look square once done.
15.Heat a tbsp of olive oil in a non-stick pan and fry the chicken crepes on Low heat till both sides are golden brown.
16.Serve hot Garnished with spring onions.






Afrin Banu, XI-A, ICSK Senior






Report:
Afrin Banu, XI-A, ICSK Senior



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