Savory crêpe - Bake It Halal

Batter Ingredients

1.5 cup all purpose flour

pinch salt

3 eggs

1 cup milk

Sift the dry ingredients in a bowl.

In another bowl add the eggs to the milk and whisk it well till smooth.

Add the egg -milk mixture to the flour mixture.. Whisk it well to get rid of the lumps.

Heat a 20 inch non-stick pan . Drizzle the pan with butter and pour a ladle or more of mixture in the center and lift and swirl so the batter spreads around the pan.

Makes about 4-5 crepes

You can have any filling of your choice.

Fillings-

Thai Pagoda

1 pound boneless chicken, cut into small pieces

250 grams mushrooms, chopped

1 large onion, chopped finely

2-3 tablespoon oil

2 tablespoon, Thai red curry paste ( I like using the brand by Aroy)

1 cup thick coconut milk

1 teaspoon salt

1 tablespoon soy sauce (light)

1 lemon juice

1 teaspoon chili powder (optional)

1 tablespoon cornstarch mixed in 1/4 cup water

A few spring onions , chopped

Method-

Heat oil, add onions, cook till transparent. Add the Thai red curry paste along with 1/2 cup water. Stir to make it thick curry. Add chicken and salt, cook on low heat till the chicken is tender.

Increase the heat to medium. Add the mushrooms, soy sauce, lemon juice, chili powder (if using) and coconut milk. Cook for a minute or two. Add the cornstarch mixture and cook till the mixture is thick.

Take a bout two scoops of the mixture and pour it on the crepe, sprinkle chopped spring onions, fold and serve.

Spinach,onion and feta

2 tablespoon oil

1 large onion, sliced

3 cups spinach

200 grams feta cheese, cut into cubes

1/2 teaspoon salt

1/2 teaspoon black pepper

Heat oil, add the sliced onion, cook till transparent. Add spinach, feta cheese, salt and black pepper. Switch off the heat and mix well. Put the mixture onto the prepared crepe and serve .