Chicken stuffed mini crepes (Misanif)
Chicken stuffed mini crepes (Misanif)

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken stuffed mini crepes (misanif). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Chicken stuffed mini crepes (Misanif). This is a Zanzibari appetiser that makes use of leftover chicken/beef meat (or you can make it fresh 😊). I love these with a squeeze or two of lime juice. #mycookbook Chicken stuffed mini crepes (Misanif) instructions.

Chicken stuffed mini crepes (Misanif) is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Chicken stuffed mini crepes (Misanif) is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken stuffed mini crepes (misanif) using 17 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chicken stuffed mini crepes (Misanif):
  1. Prepare For the crepes
  2. Take 2 cups all purpose flour
  3. Make ready 1 cup water
  4. Get 1/2 tsp salt
  5. Take 1/2 tsp black pepper
  6. Take 1 egg
  7. Take For the filling
  8. Take 1 1/2 cup cooked and shredded chicken meat
  9. Get 3 tbls water
  10. Prepare 1 small bunch chopped coriander leaves
  11. Take 1 1/2 tsp cumin powder
  12. Take 2 tbls lime/lemon juice
  13. Take 1 medium onion (finely chopped)
  14. Make ready 1 habanero chilli- deseeded (optional)
  15. Make ready 2 cloves garlic
  16. Get to taste Salt & pepper
  17. Get Vegetable oil for shallow frying

Prepare the crepe mixture by first mixing flour and salt & pepper. Add water into the flour and whisk until smooth batter is formed. Whisk the egg into the batter until well combined. In a mortar and pestle, grind the habanero pepper and garlic into a paste and set.

Steps to make Chicken stuffed mini crepes (Misanif):
  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

Lemon: half Black pepper: one fourth tsp. I love these with a squeeze or two of lime juice. #mycookbook Sameera Sood. I love these with a squeeze or two of lime juice. #mycookbook Sameera Sood. Though its name may sound regal on first read, Chicken à la King is as creamy and comforting as it comes. This hearty classic is practically a crustless chicken pot pie.

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