Easiest Way to Prepare Award-winning Chicken stuffed mini crepes (Misanif)

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We hope you got insight from reading it, now let's go back to chicken stuffed mini crepes (misanif) recipe. You can cook chicken stuffed mini crepes (misanif) using 17 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to cook Chicken stuffed mini crepes (Misanif):

1. Prepare of For the crepes.
2. Prepare of all purpose flour.
3. Prepare of water.
4. Prepare of salt.
5. Provide of black pepper.
6. Prepare of egg.
7. Provide of For the filling.
8. You need of cooked and shredded chicken meat.
9. You need of water.
10. Get of small bunch chopped coriander leaves.
11. You need of cumin powder.
12. Provide of lime/lemon juice.
13. Provide of medium onion (finely chopped).
14. Get of habanero chilli- deseeded (optional).
15. Take of garlic.
16. Use of Salt & pepper.
17. You need of Vegetable oil for shallow frying.

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.

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