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Before you jump to Chicken stuffed mini crepes (Misanif) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.
Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. The cooking area is a good starting point saving energy by going more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen by itself offers you many small methods by which energy and money can be saved. Green living is not that hard. A lot of it really is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to chicken stuffed mini crepes (misanif) recipe. To cook chicken stuffed mini crepes (misanif) you only need 17 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to cook Chicken stuffed mini crepes (Misanif):
- Take For the crepes
- Use all purpose flour
- Prepare water
- Provide salt
- Take black pepper
- Provide egg
- Take For the filling
- Provide cooked and shredded chicken meat
- Use water
- Take small bunch chopped coriander leaves
- Provide cumin powder
- Get lime/lemon juice
- Prepare medium onion (finely chopped)
- Provide habanero chilli- deseeded (optional)
- Take garlic
- Prepare Salt & pepper
- Prepare Vegetable oil for shallow frying
Instructions to make Chicken stuffed mini crepes (Misanif):
- Prepare the crepe mixture by first mixing flour and salt & pepper
- Add water into the flour and whisk until smooth batter is formed
- Whisk the egg into the batter until well combined. Set crepe batter aside
- In a mortar and pestle, grind the habanero pepper and garlic into a paste and set aside
- 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.
- Once the water is reduced add the lemon juice and stir well
- 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.
- In a frying pan over medium heat, scoop a tablespoon of the crepe batter and spread into small circles. Do not overcrowd the pan
- 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
- Once the bottom of the crepe is well cooked, flip so as to cook the top of the stuffed crepe
- Repeat steps 8,9 and 10 until chicken mixture is finished.
- 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
- Serve with your favourite dipping sauce or drizzle some lime juice and enjoy
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