Looking for a delicious and easy-to-make meal that you can prepare ahead of time? Try these chicken crepes filled with tender chicken, creamy cheese, and fresh herbs.
They're perfect for brunch or dinner, and can be made in advance for added convenience!
First, pour milk into a blender and then the remaining ingredients. Blend all into a thin batter. Keep the batter in the fridge to chill for 30 minutes.
In a pan, fry garlic and green chili paste for a minute then add chicken. Cover and cook for 10 minutes until chicken is tender and water dries.
In another pan, fry the garlic for a minute, then add flour, oregano powder, chicken bouillon cube, and pepper. Fry for a minute or two until fragrant.
Add milk and mix until there are no lumps. Turn off the heat if needed. Then, add the remaining milk and cook on low heat until the white sauce is thick.
Add chicken and vegetables to the white sauce. You can also add chopped chilies for a bit of spice.
Pour about ⅓ cup of the batter and tilt the pan to spread it evenly. Cook for about a minute until the edges start to dry and turn dark, then flip and cook for another 30 seconds.
To assemble, add about ½ cup of the chicken and vegetable filling onto each crepe. Fold the top and bottom edges, then fold the sides and roll it like a burrito. (Watch video)
Make the rice. Bring stock to a simmer. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
By Mariam Sodawater