Recipe: Delicious Chicken stuffed mini crepes (Misanif)

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Fry stuffed mini-crepe (top first) until golden brown. Great recipe for Chicken stuffed mini crepes (Misanif). This is a Zanzibari appetiser that makes use of leftover chicken/beef meat (or you can make it fresh 😊). 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. It's of For the crepes.
2. It's 2 cups of all purpose flour.
3. It's 1 cup of water.
4. It's 1/2 tsp of salt.
5. You need 1/2 tsp of black pepper.
6. Prepare 1 of egg.
7. It's 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. You need 1 of small bunch chopped coriander leaves.
11. It's 1 1/2 tsp of cumin powder.
12. Prepare 2 tbls of lime/lemon juice.
13. It's 1 of medium onion (finely chopped).
14. You need 1 of habanero chilli- deseeded (optional).
15. It's 2 cloves of garlic.
16. Prepare to taste of Salt & pepper.
17. It's of Vegetable oil for shallow frying.

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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.

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. 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.

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