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Chicken Crepe Rolls

by sns (follow)
Easy (2874)      Chicken (692)      Snacks (239)     
Delicious crepes stuffed with chicken and vegetables.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves: 7

1 cup milk
1 cup plain flour
1 egg
Salt to taste
Water (optional, if the batter looks too thick you might need to add some water)
1 egg white, beaten

500 g boneless chicken (boiled and shredded)
3/4 cup chopped cabbage
1 julienne carrot or grate the carrot
2 tablespoon mayonnaise
1/4 teaspoon mustard paste (optional)
1 chopped red bell pepper
1 tablespoon shredded cheddar cheese (optional)
Salt to taste
Black pepper to taste

In a bowl, add flour, milk, egg, salt and water (if using any), and beat on high speed until a thick batter is formed. Batter should neither be too thick nor too thin.

Grease a non stick frying pan with oil.
Pour 3 tablespoons of the batter and tilt the pan to spread the batter all over the pan.
When the top of the crepe starts looking cooked, flip it to cook the other side.

Prepare all the crepes following the same method and keep them aside.
Prepare filling by mixing chicken, cabbage, carrot mayonnaise, mustard paste, bell pepper, cheddar cheese, salt and black pepper in a bowl.

Now take a crepe, put 1 tablespoon of filling or more depending on size of crepe, and roll up.
Stick the edges with egg white.
Prepare all the rolls in a similar way.
Heat 1 tablespoon oil in a pan and fry the rolls until golden.
Serve with ketchup or any sauce of your choice.

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