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Healthy and balanced eating helps bring about a feeling of wellness. When we eat more healthy foods and a lesser amount of of the unhealthy ones we generally feel much better. A salad tends to make us feel better than a piece of pizza (physically at any rate). Sometimes it’s hard to find healthy foods for treats between meals. Finding goodies that help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?
If you might be looking for a quick snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch break. Eating on the run can be much healthier with whole fiber chips and crackers. Deciding on whole grain food items is always far better than eating the processed grains we commonly obtain in our grocery stores.
A large selection of quick health snacks is easily accessible. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to chicken stuffed mini crepes (misanif) recipe. You can cook chicken stuffed mini crepes (misanif) using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Chicken stuffed mini crepes (Misanif):
- Provide For the crepes
- Take 2 cups all purpose flour
- Use 1 cup water
- Use 1/2 tsp salt
- Use 1/2 tsp black pepper
- Prepare 1 egg
- You need For the filling
- Provide 1 1/2 cup cooked and shredded chicken meat
- Take 3 tbls water
- Prepare 1 small bunch chopped coriander leaves
- Take 1 1/2 tsp cumin powder
- You need 2 tbls lime/lemon juice
- Take 1 medium onion (finely chopped)
- Provide 1 habanero chilli- deseeded (optional)
- Provide 2 cloves garlic
- Prepare to taste Salt & pepper
- Provide Vegetable oil for shallow frying
Steps to make Chicken stuffed mini crepes (Misanif):
- Prepare the crepe mixture by first mixing flour and salt & pepper
- Add water into the flour and whisk until smooth batter is formed
- Whisk the egg into the batter until well combined. Set crepe batter aside
- In a mortar and pestle, grind the habanero pepper and garlic into a paste and set aside
- In a saucepan over medium heat, add shredded chicken meat, cumin powder, habanero-garlic paste and the water and stir well. Cover saucepan and let it simmer for 1 - 2 minutes.
- Once the water is reduced add the lemon juice and stir well
- Turn heat off and stir in the onions and coriander leaves into the chicken mixture and cover the saucepan. Set aside to rest until cool enough to handle by hand.
- In a frying pan over medium heat, scoop a tablespoon of the crepe batter and spread into small circles. Do not overcrowd the pan
- Scoop a tbls of the chicken mixture ontop of the mini crepes and immediatey pour another tablespoon of the mixture over the chicken until well covered
- Once the bottom of the crepe is well cooked, flip so as to cook the top of the stuffed crepe
- Repeat steps 8,9 and 10 until chicken mixture is finished.
- In a frying pan over high heat, heat the vegetable oil until hot. Fry stuffed mini-crepe (top first) until golden brown. I used an airfryer to cook these, but a shallow fry works just fine too
- Serve with your favourite dipping sauce or drizzle some lime juice and enjoy
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