Peri Peri Chicken Crepes | Peri Peri Charcoal Chicken

A savoury crepe stuffed with Peri Peri Chicken stuffing which can be an excellent snack food for High Teas or a healthy and filling Iftar delicacy.

Ingredients:

500 gms Boneless Chicken

1 medium size onion finely chopped

1/2 cup spring onion finely chopped

5 tbsp Cooking oil

Grind to a fine paste:

4 cloves of garlic

4 to 5 dry red chilies (as per taste)

1 tsp dried oregano powder

1 tsp paprika / red chili powder

3 tsp balsamic vinegar / white vinegar

2 tbsp olive oil

Salt

Preparation:

Finely chop boneless chicken (can also use chicken mince).

Prepare the peri peri paste and marinate chicken in it for 1 hour.

Chop onion and spring onion and keep ready.

Method:

Heat oil in a pan and fry chopped onion till light golden.

Add marinated chicken, stir well, cover and cook till chicken is fully done and all the water has dried up. To that add chopped spring onion. 

Check the salt and other seasoning, if required adjust accordingly.

Remove from heat and cool it completely before using it as a stuffing.

For Crepes

Ingredients:

1 egg

1/2 cup milk

1/2 cup water

1 cup plain flour

2 tbsp melted butter

Salt

Method:

Mix all the above mentioned ingredients for crepe in a large bowl till you get a smooth mixture.

Heat a non stick pan and grease it with few drops of oil.

Pour a ladle full (2 or 3 tbsp) of batter on the pan and slowly rotate the pan in such a way that batter spreads evenly over the pan making thin crepes.

Cook for 1 minute and flip over the crepe and again cook for 30 seconds on the other side.

Remove in a plate and cool before adding the stuffing.

This batter will make 6 to 7 medium size crepes.

For Peri Peri Chicken Crepes

Make a flour mixture to stick the edges. (1 tbsp plain flour + 2 tbsp water)

Take a crepe and place a tbsp of chicken stuffing in the middle of the crepe.

Fold the crepe from all four sides to make a square shaped pocket.

Stick the edges with a mixture of 1 tbsp of flour and 2 tbsp of water. 

Heat 2 or 3 tbsp oil in a pan and shallow fry the folded crepes on both sides till golden.

Serve hot with chili sauce.