Chicken Crepe Infused with Coconut Milk | Churulappam with Chicken Filling | Savoury Crepes

Ingredients

For batter All-purpose flour - 2 cups Salt - 1/2 tsp Sugar - 1 tsp Egg - 1 Water - 2 1/4 cups

For filling

Boneless chicken - 200gm Oil - 2 to3 tbsp (here I used vegetable oil, you can use coconut oil or olive oil) Chopped onion - 1 no Crushed ginger garlic - 1 1/2 tbsp Pepper powder - 1/2 tsp(as per taste) Garam masala - 1/4 tsp Salt - to taste Coconut milk - 1/3 cup(as per taste)

Method

Heat the pan in medium flame. When pan becomes hot, add oil. When oil becomes hot, add onion, crushed ginger-garlic, and salt. Saute well. Cook until translucent. Add boneless chicken, pepper powder, garam masala, and salt to taste. Mix well and cook until the chicken is done. Let the cooked chicken cool completely. After the chicken is cooled, add the chicken into the blender little by little and blend. Make sure you don't over blend the chicken. Transfer the chicken mixture into a bowl and keep aside.

For batter

In a blender, add flour, salt, sugar, egg, and water. Blend smoothly like a form of a thin batter. Pour the batter into the bowl and mix well.  Heat the frying pan in a medium flame. Add a drop of oil or butter if you want. When the pan becomes hot, pour a spoonful of batter (depending on how big you want your crepes.) and spread it. Cook for around 2 to 3 minutes on one side. Here I cooked only one side. If you like to cook both sides, then you can flip the crepe and cook for another 2mins. Spoon in the chicken mix and spread it in the center and roll it.Then pour the coconut milk on top of the prepared crepe roll. Preheat oven at 180 degrees for about 10mins. Bake the crepe roll at 180 degrees for about 10mins. Serve hot..Enjoy!