How to make Herbed Crepe Rolls With Chicken -
Pancakes filled with dill flavoured chicken filling and rolled up .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Refined flour (maida) (मैदा), Boneless chicken (हड्डी रहित चिकन)
Cuisine : French
Course : Snacks and Starters
For more recipes related to Herbed Crepe Rolls With Chicken checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Eggless Sponge Cake Taquitos Brandy Spiked Chicken Arbi Cutlet
Herbed Crepe Rolls With Chicken Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Herbed Crepe Rolls With Chicken Recipe
Refined flour (maida) 3/4 cup
Boneless chicken boiled and shredded 100 grams
Salt to taste
Baking powder 1/2 teaspoon
Eggs 2
Oil 3 tablespoons
Milk 200 millilitres
Spring onions sliced 5-6
Dill finely chopped 2 tablespoons
Cheese grated 1 cup
Tomato seeded and sliced 1 medium
Method
Step 1
Place refined flour in a bowl. Add salt, baking powder and mix. Break the eggs into the flour, add one and a half tablespoons oil and mix. Add milk and whisk to make a smooth batter of pouring consistency.
Step 2
Heat one and a half tablespoons oil in a pan. Add spring onions and sauté lightly. Add chicken and salt and sauté for two to three minutes.
Step 3
Heat a little oil in a non-stick pan. Pour some of the batter and swirl the pan so that the batter spreads evenly all around. Sprinkle dill and cook on low heat. Flip over and cook the second side.
Step 4
Remove the pancake and place it on a plate the dill side facing down. Put some of the chicken mixture along the entire length in the centre and top it up with some cheese.
Step 5
Roll tightly. Similarly make other rolls. Cut into diagonal slices and arrange them on the serving plate with a slice of tomato between each of them.
Step 6
Serve hot.
Nutrition Info
Calories : 1577 Kcal
Carbohydrates : 101.1 gm
Protein : 82.8 gm
Fat : 93.4 gm
Other : Riboflavin- 1.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
