Name: Savoury Chicken Crepes with Stir fried Veggies and Smoky Celery Dip recipe by Gargi Gulati at BetterButter
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 2
Ingredients: FOR CREPES :; Whole eggs 2; Flour 2 cups; Melted Butter 2 tablespoon; Milk 1 cup; Oil 4 tablespoon; FOR CHICKEN STUFFING :; Boneless chicken strips 2 cups; Chopped Spinach 2 cups; Boiled corn 1 cup; Bechamel Sauce/cream cheese 4 tablespoon; Amul Cheese grated 4 teaspoon; Salt 1/2 teaspoon; Pepper 1/4 teaspoon; Baby Spinach whole 10 leaves; butter 2 tablespoon; FOR VEGGIES :; Carrots 2; French beans 8-10; Roasted Seasame 1 tablespoon; Salt 1/4 teaspoon; Pepper 1/4 teaspoon; Oil 1 tablespoon; FOR SMOKY CELERY DIP :; Red bell pepper 1; Celery Powder 8 teaspoon; Salt to taste; Garlic cloves 2; Green chillies 2; A dash of Tobasco Sauce

Ingredients Serving: 2

FOR CREPES :
Whole eggs 2
Flour 2 cups
Melted Butter 2 tablespoon
Milk 1 cup
Oil 4 tablespoon
FOR CHICKEN STUFFING :
Boneless chicken strips 2 cups
Chopped Spinach 2 cups
Boiled corn 1 cup
Bechamel Sauce/cream cheese 4 tablespoon
Amul Cheese grated 4 teaspoon
Salt 1/2 teaspoon
Pepper 1/4 teaspoon
Baby Spinach whole 10 leaves
butter 2 tablespoon
FOR VEGGIES :
Carrots 2
French beans 8-10
Roasted Seasame 1 tablespoon
Salt 1/4 teaspoon
Pepper 1/4 teaspoon
Oil 1 tablespoon
FOR SMOKY CELERY DIP :
Red bell pepper 1
Celery Powder 8 teaspoon
Salt to taste
Garlic cloves 2
Green chillies 2
A dash of Tobasco Sauce

Instructions

CREPES :
Sift flour and salt in a bowl.
Whisk eggs, melted butter, milk and add to the flour and mix thoroughly to form a batter.
Spray oil in a pan over medium heat.
Pour a laddle of the batter in the pan and swirl it to make a thin pancake.
Let it cook till golden brown and then flip and cook on the other side.
Remove from fire and make the other crepes.
CHICKEN STUFFING :
Heat butter in a pan, splutter garlic, strips of chicken and saute till lightly browned.
Add spinach, saute till wilted and then add corn and mix.
Add bechamel sauce, salt ,pepper, celery, cheese spread and mix.
Remove from fire making sure that the filling is creamy.
Fry the 8-10 baby spinach for garnish.
Take the crepes and spoon about 1 and 1/2 large spoon of chicken mixture onto each crepe in the middle.
Fold the crepes into half and then again into quarters.
Assemble the crepes on a plate and garnish with grated amul cheese and fried baby spinach.
VEGGIES :
Cut carrot lengthhwise and beans into half.
BLanch the veggies making sure that the beans do not discolour
Stir fry the veggies in a pan with oil, add salt, pepper and sprinkle roasted seasame on top.
Remove from fire and arrange them alongside the crepes.
SMOKY CELERY DIP :
Cut bell pepper into half and scoop out the inner of 1 for presentation and the other half roast it on gas flame.
Once the bell pepper turns black on the gas remove skin and chop it.
Mix all ingredients of the dip in a blender with the chopped bell pepper with little water and blend into a dip like consistency.
Add a dash of tabasco to the dip and pour it in the half capsicum kept aside for presentation.
Place the celery dip in the capsicum alongside the crepes on a plate.
The crepes along with its accompaniments ; stir fried veggies and celery dip are served preplated .

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