Recipe: Delicious Chicken stuffed mini crepes (Misanif)

Chicken stuffed mini crepes (Misanif). Lemon: half Black pepper: one fourth tsp. Chicken Stuffed Crepes: These crepes get light yellow in color and have the perfect texture as they don't tear that easily. The cornstarch is the key ingredient for preventing any tears.

Place chicken mixture in the center of each crepe, fold and roll the crepe into a small parcel and place on prepared baking sheet. The mini bell peppers will be a big hit, and the creamy filling will help tame the heat of the jerk chicken. I'd have to agree that the stuffed peppers were the star, however. You can cook Chicken stuffed mini crepes (Misanif) using 17 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chicken stuffed mini crepes (Misanif)

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

The marinade used in the "Jamaican Jerk Pork Tenderloin" had a much better flavor profile than this. Boneless breasts of chicken stuffed with a Mediterranean cheese stuffing. Mini Chicken & Stuffing Cups. to favorites. Delight your family with these delicious chicken and stuffing cups baked in a muffin-pan!

Chicken stuffed mini crepes (Misanif) step by step

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.

Each is filled with a fabulous combination of chicken, stuffing, cream of chicken soup, Cheddar cheese and cranberry sauce. Caprese Stuffed Balsamic Chicken, filled with fresh AND Sun Dried Tomatoes for a flavour packed chicken, finished in a balsamic sauce! Stuffed Mini Peppers are a delicious appetizer that's like a healthier and less spicy version of a jalape??o popper. Plus, they can be roasted or grilled! How to Make Stuffed Mini Peppers: Start by preparing the filling, which includes soft goat cheese, grated parmesan, fresh jalape??o, garlic, and.