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Indian Chicken Crepes

Natural.Foodie's picture
Ingredients
  Cooked chicken 1 1⁄2 Cup (24 tbs), chopped
  Low fat plain yogurt 8 Ounce (1 Carton)
  Raisins 2 Tablespoon
  Onion 2 Tablespoon, sliced
  Chopped sweet pickle 2 Tablespoon
  Curry powder 1 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Quaker oat 3⁄4 Cup (12 tbs), uncooked
  Baking powder 1 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Egg whites 3 , beaten
  Vegetable oil 1 Tablespoon
  Dry roasted peanuts 1 Cup (16 tbs), chopped
Directions

Combine chicken, yogurt, raisins, onion, pickle, curry powder and red pepper; mix well.
Cover; chill.
Combine oat bran and baking powder; add combined milk, egg whites and margarine, mixing well.
Heat 6 to 7-inch crepe pan or skillet over medium heat.
Lightly spray with vegetable oil cooking spray or oil lightly before making each crepe.
Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly.
Cook 1 to 1 1/2 minutes or until top looks dry.
Turn; cook an additional 1 minute.
Cool.
Stack between sheets of waxed paper.
Stir peanuts into chicken mixture just before serving.
Spoon about 2 tablespoons filling along less evenly browned side of each crepe.
Fold or roll up sides to cover filling.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
8

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