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Peri Peri Chicken Crepes
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Peri Peri Chicken Crepes

A savory crepe stuffed with peri peri chicken stuffing which can be an excellent snack food for a High Tea party or a healthy and filling Iftar delicacy.
Course Breakfast, Brunch, Snack
Cuisine Global, Mexican
Keyword Chicken, Chicken Wrap
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5
Author Shanaz Rafiq

Ingredients

For Peri Peri Chicken Stuffing:

  • 500 grams boneless chicken
  • 1 medium size onion finely chopped
  • ½ cup spring onion finely chopped
  • 5 tbsp cooking oil

Grind to a fine paste:

  • 4 cloves garlic
  • 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

For Crepes:

  • 1 egg
  • 2 cups milk
  • ½ cup water
  • 1 cup plain flour
  • 2 tbsp melted butter
  • Salt

Instructions

For chicken stuffing:

  • Finely chop boneless chicken (can also use chicken mince).
  • Prepare the peri-peri paste and marinate the chicken in it for 1 hour.
  • 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 seasonings, if required adjust accordingly.
  • Remove from heat and cool it completely before using it as a stuffing.

For crepes

  • Mix all the above-mentioned ingredients for crepes 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 into 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 to 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.