The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey everyone! I’m so excited to share this super yummy cheesy chicken crepes recipe with you. It’s perfect for Ramadan, especially for iftar. These crepes are creamy, cheesy, and full of flavor. Kids love them too, so you can even pack them in their lunch box or serve them at a tea party. Let’s get started
What You Need for Chicken Filling
- 400 grams boneless chicken (cut into small pieces)
- ½ cup yogurt (about 100 grams)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons tikka masala
- 3 tablespoons oil
- 1 medium onion (chopped small)
- 1 bell pepper (chopped small)
- 1 small piece of coal (for smoky flavor)
- 1 drop of oil (for the coal)
What You Need for Crepes
- 3 eggs
- ½ teaspoon salt
- 1 tablespoon oil
- 2 cups all-purpose flour (use a tea cup to measure)
- 2 cups milk (room temperature)
What You Need for Assembly
- 2 tablespoons all-purpose flour + a little water (for slurry)
- Mayonnaise (1 tablespoon per crepe)
- Cheese slices (1 per crepe)
- Crushed red chili (to sprinkle on top)
Step 1: Make the Chicken Filling
I start with the chicken. I take 400 grams of boneless chicken and cut it into small pieces. Then, I mix it with ½ cup yogurt, 1 tablespoon ginger-garlic paste, and 2 tablespoons tikka masala. The tikka masala has salt, red chili, and other spices, so I don’t add extra. I mix it well.
Next, I heat 3 tablespoons of oil in a pan. I add the chicken mix to it. In the same bowl, I pour 1 cup of water and add that too, so no masala gets wasted. I cover the pan and cook it on medium heat for 8-10 minutes. The chicken cooks well, and the water dries up. After 10 minutes, I check it. The chicken smells amazing and looks done.
Now, I turn up the heat to dry any extra water and make the chicken a bit roasted. Then, I add chopped onion and bell pepper. I cook them for just 1 minute on high heat. I want them crunchy, not soft. If you don’t like veggies, you can skip them.
For a smoky taste, I take a small piece of coal and heat it on the stove for 5 minutes until it’s red-hot. I put it on a foil piece in the pan, add 1 drop of oil, and cover it fast. After 2 minutes, the smoke goes into the chicken. I remove the coal and mix everything. Then, I let it cool.
Step 2: Make the Crepes
I take a bowl and crack 3 eggs in it. I add ½ teaspoon salt and 1 tablespoon oil. I whisk it well until it’s fluffy. You can use a fork if you don’t have a whisk. Next, I add 2 cups of flour and 2 cups of milk. I use a tea cup to measure both. I mix it until it’s smooth. It might look lumpy at first, but it gets better as I stir. If it’s hard, you can use a blender, but I like doing it by hand.
The batter should not be too thick or too thin. I heat a pan and add a few drops of oil to grease it. I pour 1/3 cup of batter and spread it fast into a thin circle. I cook it on medium-low heat for 1 minute, then flip it. I press it lightly with a spatula. Once it’s done, I put it on a plate. I make more crepes with the rest of the batter.
Step 3: Assemble the Crepes
I make a slurry to seal the crepes. I mix 2 tablespoons flour with a little water to make a thick paste. Then, I take a crepe and spread 1 tablespoon of mayonnaise on it. I add 2-3 tablespoons of the chicken filling. I fold it like an envelope—first the sides, then the top and bottom. I put some slurry on the edges to stick them together. I do this for all the crepes.
Step 4: Add the Cheesy Touch
I take a baking tray and line it with butter paper. I place all the crepes on it. I put 1 cheese slice on top of each crepe. If you don’t have slices, you can use grated cheese. I sprinkle some crushed red chili on top. I bake them in the oven at the top setting for 7-8 minutes, just to melt the cheese. If you don’t have an oven, you can use a fry pan. Add a little butter, place the crepes, and cover it on low heat until the cheese melts.
Step 5: Enjoy!
The crepes are ready! The cheese is melted and gooey on top. Inside, the chicken and mayonnaise make it creamy and tasty. They look so good and taste even better. I cut one to check—it’s soft, flavorful, and perfect.
Why This Recipe Rocks
This is a great Ramadan recipe for iftar. It’s not too oily like fried stuff, but it’s still yummy and different. Kids and adults both love it. You can make it for lunch boxes or tea time too. Try it out, and I’m sure you’ll love it as much as I do!
