Who says we should stick to the monotonous
sweet crepes? Well I hope nobody did because savory crepes are here to claim
centre stage!

These chicken crepes don’t take long to make but certainly tick all the boxes of dynamite. It is crucial not to place the filling inside the crepes until you are about to serve them, 
because the crepes might get soggy

*Letting the crepe batter rest in the fridgefor about an hour will reduce the chances of
the crepes breaking when you flip them.

 Time: 1 hour 30 minutes
Yield- 10 crepes

For the crepes
  • .1 ½ cups plain flour
  • 3 eggs 
  • 1 ⅛ cups milk
  • 4 ½ tablespoons butter (melted)
  • ¾ cup water
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp paprika 
  • ½ tsp garlic powder

For the filling
  • 1 ½ cups shredded chicken
  • 2 cloves of garlic minced
  • 1 ½ cups milk 
  • ½ cup heavy cream
  • 1 ½ tbsp cornstarch
  • 1 ½ tsp mixed herbs
  • 2 tsp black pepper
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp ground coriander

For the roasted potatoes

  • 4-5 medium sized potatoes
  • 4 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoons mixed herbs
  • 5 tablespoons oil

For the ribbon salad
  • 1 large carrot
  • 1 cucumber
  • 2 tablespoons sweet chilli sauce

    1. Place all the ingredients for the crepes in a blender and pulse for
    25 seconds.

    2. Let the crepe batter rest in the fridge for 55 minutes.

    3. To prepare the potatoes, wash them and cut them into cubes
    that are not too small. 

    4. Boil them for 20-25 minutes.

    5. Preheat the oven to 200 degrees Celsius.

    6. Drain off the water and add them to a baking pan together with
    the oil, paprika, salt, mixed herbs and black pepper. Ensure
    that they are evenly coated with all the spices.

    7. Bake them for 45 minutes- 1 hour until they are golden brown
    and crispy.
    (It is advisable to only toss them once or twice when they are in the oven so they do not break and become mushy.)

    8. In the meantime, to prepare the filling, heat 1¼ tablespoons
    of oil in a medium sized saucepan over medium-high heat.

    9. Add the minced garlic, mixed herbs, black pepper, salt, ground
    coriander, cayenne pepper and paprika to the saucepan and
    cook for 1-2 minutes.

    10. Gradually add in the milk and heavy cream and bring to a boil.

    11. After about 3 minutes, add the cornstarch, whisking vigorously
    to ensure that no lumps form.

    12. Add the shredded chicken to the pan and make sure it is
    completely in the sauce.

    13. Let it cook for 4 minutes until the sauce has thickened and then
    remove the pan from the stove and cover it till the filling is needed.

    14. Remove the crepe batter from the fridge and grease a non-stick
    pan with some butter, then heat it over medium heat for about
    2 minutes.

    15. Pour ¼ cup of the crepe batter in the center of the pan and
    swirl the pan till the batter spreads and evenly coats the pan.

    16. Let each crepe cook for 30 seconds ( till the top looks dry) and
    then gently lift one edge of the crepe with a spatula and flip.

    17. Cook the crepe for 12- 15 more seconds before removing it from
    the pan.

    18. Place the crepe on a cutting board and leave it to cool

    19. Repeat the process with the remaining crepe batter and let all
    the crepes cool first before stacking them.

    20. Warm the chicken filling.

    21. For each crepe, place about 2-3 tablespoons of the chicken filling
    on one end of the crepe and carefully roll. 

    22. To make the ribbon salad, shave the carrot and cucumber to make
    ribbons and drizzle some sweet chilli over them. 

    23. Warm the potatoes and your meal will be ready to serve!