Homemade savoury crepe with cheesy chicken filling.

INGREDIENTS: 

1 cup plain/all-purpose flour

2 eggs

¾ cup milk

½ cup water

2 tbsp. melted butter

½ tsp. salt

drop of garlic paste (optional)

1 tbsp. chopped coriander

1 chopped red or green chilli

Some oil or butter for greasing the pan

A saucepan, preferably non-stick (about 8″)

METHOD:

Put the flour, chopped chilli, chopped coriander and salt in a mixing bowl and give them a quick stir using a whisk to combine the ingredients and aerate the flour. These will be your dry ingredients.

In a small jug, pour the milk, water and eggs. Whisk them together just to combine. These are the wet ingredients.

Make a well in your dry ingredients and gradually pour the wet ingredients whilst whisking until you have a thin batter. Lastly, add the melted butter and drop of garlic paste and whisk until it has incorporated.

You can now use the batter right away or cover and rest it for 30 minutes in the refrigerator. This batter can keep perfectly for up to 2 days if refrigerated. Remember to give the batter a quick stir before using.

To cook the crepes, heat your frying pan on medium heat until very hot. Put a few drops of oil or butter and swirl it around or wipe it with a kitchen towel to have a thin coating of oil on the pan.

Scoop about a 1/4 cup (use a measuring cup if you have one) of batter and pour it on the hot pan. Grab the handle and swirl the pan around to distribute the batter evenly and as thinly as possible. Set the pan back on the heat and cook for about a minute or less. Once the bottom of the crepe is slightly browned and cooked, flip it over and cook the other side.