Stuffed Breakfast Crepes Make & Freeze Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a bowl, mix the chicken with yogurt, tomato ketchup, ginger garlic paste, tikka masala, red chilli powder, roasted crushed cumin, pink salt and cooking oil.
2. Cover and marinate for 10 minutes.
3. Uncover, turn on the heat and cook on medium for 5-6 minutes, until all the moisture evaporates.
4. Add onion, capsicum, mayonnaise and fresh coriander, and mix well.
5. Let the filling cool completely.
6. In a bowl, whisk the milk, eggs, oil, sugar and salt until smooth with no lumps.
7. Add the flour, whisk until combined, cover and rest for 20-30 minutes.
8. Uncover and mix well.
9. Pour 1/3 cup of batter into a preheated, greased 7-inch pan, spread evenly and cook on low heat until light golden on both sides. Makes 10.
10. On a board, place 1 crepe, add cheddar and mozzarella, the chicken filling and more cheese. Brush with the slurry, fold the corners in, and seal the filling inside.
11. Store in an airtight container in the freezer for up to 1 month.
12. To serve, heat oil in a pan to 150 C and shallow fry the crepes over medium heat until golden on both sides.

Summarized from Food Fusion's video. Watch it for the details.

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