Pancake/crepe Chicken

INGREDIENTS

Chicken filling:
½ kg chic fillet cubed½ onion cubed and braised in butter½ teaspoon salt to tasteLittle Aromat (a South African Spice)Ground black pepperGreen chillies and dhania (coriander)½ teaspoon dhania (coriander) powder½ teaspoon chillie powder½ teaspoon ground garlic1 medium tomato liquidized
Marinate filling in the above ingredients,melt butter in pot and cook chicken.
2 tablespoon mayonaise(stir in chicken 1nce cooked)

METHOD

Pancake/crepes:1 cup flourPinch of salt1 egg2 cups milk
Method for pancakes: Whisk all ingredients together to bake a smooth thin batter.
White sauce:3 tablespoon butterSalt and pepper to taste2 tablespoon flour2 cups milk¼ cup grated cheese
Method for white sauce: whisk all ingredients in a pot until thick (the way you would like it)
METHOD:Fry pancakes in nonstick frying pan with a little ghee (Clarified butter),make it thin.Put filling in half and fold it like tortillas,than set in Pyrex next to each other.Pour white sauce over than cheese& parsley.Bake at 180 degrees until cheese melts and heated through ,approximately 10 to 15 minutes

INFO & TIPS

compliments Al-Maseeha Delicacies

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