How to Cook Yummy Chicken stuffed mini crepes (Misanif)

Chicken stuffed mini crepes (Misanif). Lemon: half Black pepper: one fourth tsp. These stuffed chicken crepes were requested from my aunt who eye balls her crepes. Chicken Stuffed Crepes: These crepes get light yellow in color and have the perfect texture as they don't tear that easily.

The most common stuffed mini chicken material is flannel. Chicken Stuffed Crepes Recipe. by CookEatShare Cookbook. This is a spicier version of spinach stuffed chicken breasts. You can cook Chicken stuffed mini crepes (Misanif) using 17 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chicken stuffed mini crepes (Misanif)

1. It's of For the crepes.
2. You need 2 cups of all purpose flour.
3. It's 1 cup of water.
4. It's 1/2 tsp of salt.
5. Prepare 1/2 tsp of black pepper.
6. It's 1 of egg.
7. Prepare of For the filling.
8. Prepare 1 1/2 cup of cooked and shredded chicken meat.
9. You need 3 tbls of water.
10. It's 1 of small bunch chopped coriander leaves.
11. You need 1 1/2 tsp of cumin powder.
12. Prepare 2 tbls of lime/lemon juice.
13. Prepare 1 of medium onion (finely chopped).
14. Prepare 1 of habanero chilli- deseeded (optional).
15. Prepare 2 cloves of garlic.
16. It's to taste of Salt & pepper.
17. You need of Vegetable oil for shallow frying.

They are both tender and delicious, and they look good too. The Chicken-stuffed Crepe Parcels recipe out of our category Chicken! Place chicken mixture in the center of each crepe, fold and roll the crepe into a small parcel and place on prepared baking sheet. For my mini kueh dadar, we will double up on the pandan flavour by infusing the grated coconut with the pandan leaves tied in a knot while it's simmered for the filling, and then using pandan extract in the crepe batter.

Chicken stuffed mini crepes (Misanif) step by step

1. Prepare the crepe mixture by first mixing flour and salt & pepper.
2. Add water into the flour and whisk until smooth batter is formed.
3. Whisk the egg into the batter until well combined. Set crepe batter aside.
4. In a mortar and pestle, grind the habanero pepper and garlic into a paste and set aside.
5. 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..
6. Once the water is reduced add the lemon juice and stir well.
7. 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..
8. In a frying pan over medium heat, scoop a tablespoon of the crepe batter and spread into small circles. Do not overcrowd the pan.
9. 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.
10. Once the bottom of the crepe is well cooked, flip so as to cook the top of the stuffed crepe.
11. Repeat steps 8,9 and 10 until chicken mixture is finished..
12. 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.
13. Serve with your favourite dipping sauce or drizzle some lime juice and enjoy.

Stuffing the Net Crepes with chicken Fold the crepes stuffed with chicken into a triangular shape or as rolls. Chicken stuffed Malaysian net crepes is ready to be served. This Stuffed Chicken Parmesan is crisp on the outside and so tender inside. The parmesan crust and mozzarella stuffing make every bite incredibly juicy. This chicken parmesan recipe includes a gluten free option!