Chicken stuffed mini crepes (Misanif). Great recipe for Chicken stuffed mini crepes (Misanif). This is a Zanzibari appetiser that makes use of leftover chicken/beef meat (or you can make it fresh 😊). See great recipes for Chicken stuffed mini crepes (Misanif) too!
See great recipes for Brad's chicken florentine crepes too! Bring to a boil over medium-high heat. Once boiling, reduce heat to medium, and pour in the flour all at once. You cook frying griddle Chicken stuffed mini crepes (Misanif) adopting 17 receipt as a consequence 13 also. Here is how you do the trick.
ingredients of Chicken stuffed mini crepes (Misanif)
- It's of For the crepes.
- Prepare of all purpose flour.
- Prepare of water.
- You need of salt.
- Prepare of black pepper.
- You need of egg.
- You need of For the filling.
- Prepare of cooked and shredded chicken meat.
- It's of water.
- You need of small bunch chopped coriander leaves.
- It's of cumin powder.
- It's of lime/lemon juice.
- Prepare of medium onion (finely chopped).
- It's of habanero chilli- deseeded (optional).
- Prepare of garlic.
- It's of Salt & pepper.
- It's of Vegetable oil for shallow frying.
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Chicken stuffed mini crepes (Misanif) in succession
- 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.
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