Chicken stuffed mini crepes (Misanif). Lemon: half Black pepper: one fourth tsp. Chicken Stuffed Crepes: These crepes get light yellow in color and have the perfect texture as they don't tear that easily. The cornstarch is the key ingredient for preventing any tears.
Delight your family with these delicious chicken and stuffing cups baked in a muffin-pan! Each is filled with a fabulous combination of chicken, stuffing, cream of chicken soup, Cheddar cheese and cranberry sauce. The Chicken-stuffed Crepe Parcels recipe out of our category Chicken! You can have Chicken stuffed mini crepes (Misanif) using 17 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Chicken stuffed mini crepes (Misanif)
- You need of For the crepes.
- You need 2 cups of all purpose flour.
- You need 1 cup of water.
- You need 1/2 tsp of salt.
- Prepare 1/2 tsp of black pepper.
- It's 1 of egg.
- Prepare of For the filling.
- Prepare 1 1/2 cup of cooked and shredded chicken meat.
- It's 3 tbls of water.
- It's 1 of small bunch chopped coriander leaves.
- Prepare 1 1/2 tsp of cumin powder.
- It's 2 tbls of lime/lemon juice.
- You need 1 of medium onion (finely chopped).
- Prepare 1 of habanero chilli- deseeded (optional).
- Prepare 2 cloves of garlic.
- You need to taste of Salt & pepper.
- Prepare of Vegetable oil for shallow frying.
Place chicken mixture in the center of each crepe, fold and roll the crepe into a small parcel and place on prepared baking sheet. Stuffed Mini Peppers are a delicious appetizer that's like a healthier and less spicy version of a jalapeño popper. Plus, they can be roasted or grilled! How to Make Stuffed Mini Peppers: Start by preparing the filling, which includes soft goat cheese, grated parmesan, fresh jalapeño, garlic, and.
Chicken stuffed mini crepes (Misanif) instructions
- 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. Set crepe batter aside.
- In a mortar and pestle, grind the habanero pepper and garlic into a paste and set aside.
- 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..
- Once the water is reduced add the lemon juice and stir well.
- 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..
- In a frying pan over medium heat, scoop a tablespoon of the crepe batter and spread into small circles. Do not overcrowd the pan.
- 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.
- Once the bottom of the crepe is well cooked, flip so as to cook the top of the stuffed crepe.
- Repeat steps 8,9 and 10 until chicken mixture is finished..
- 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.
- Serve with your favourite dipping sauce or drizzle some lime juice and enjoy.
The mini bell peppers will be a big hit, and the creamy filling will help tame the heat of the jerk chicken. I'd have to agree that the stuffed peppers were the star, however. The marinade used in the "Jamaican Jerk Pork Tenderloin" had a much better flavor profile than this. This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
