Description
I’m so excited to share with you my family’s chicken pan roll/chicken crepes recipe. This recipe has been one of my longstanding favourites and I’ve had so many chicken pan rolls growing up. I just can’t resist the delicious filling and crispy outer shell.
Ingredients
For the Chicken Filling
- 3 tbsp Vegetable Oil
- 2 medium(1 ¼ cup) Red Onions, finely chopped
- 1 tsp Ginger, finely chopped
- 3 Cloves Garlic, crushed
- 1 Green Chili, finely chopped
- 1 ½” Cinnamon Stick
- 3 Cardamoms
- 4 Cloves
- ½ cup Tomatoes
- 250 grams Ground Chicken
- 2 tsp Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Salt
- 1 tbsp Vinegar
- 1 tbsp Sugar
- ¼ cup Cilantro, finely chopped
For the Crepes
- 250 grams All Purpose Flour
- 1 tsp Salt
- 1 Egg
- 450-500 ml Water
For the Coating
- 350 grams Breadcrumbs, fine
For Frying
- Vegetable Oil
Method
For the Chicken Filling
- To a heated skillet, add the vegetable oil and toss in the chopped onions. Saute till the onions turn translucent. Add in the finely chopped ginger, garlic, green chili, cinnamon, cardamom, cloves, and finely chopped tomatoes. Saute till the ginger and garlic lose their raw flavour, the spices release their fragrance and the tomatoes turn soft.
- Now add in the ground chicken and flavour it with chili powder, turmeric powder, cumin powder and season it with salt.
- Using a spatula, break up the ground chicken and mix it well with the spices.
- For a bit of tang, add the vinegar and balance the flavours with sugar. Toss in finely chopped cilantro for a fresh flavour.
- Give it all a good mix so that all the flavours get well distributed with the ground chicken.
- Once the vinegar loses its raw taste and the chicken is cooked it is time to take the ground chicken off the heat and transfer into a bowl to cool.
For the Crepes
- In a bowl, add the all purpose flour and salt and give it a whisk
- In a small bowl beat the egg and add about 225 ml of water to loosen it up.
- Now add the egg to the flour and start whisking vigorously to combine before adding in the remaining water to get a smooth batter.
- Lightly oil a heated 9” skillet and using a ladle, spoon in about ½ cup batter while swirling the skillet so that the batter forms a thin layer on the base of the skillet.
- Allow the crepe to cook on one side till it begins to leave the sides of the skillet, now it is time to flip it over and cook it on the other side for just a second before sliding it off the skillet onto a plate. Continue the process till you have just about a cup of the batter left in the bowl.
- In a small bowl spoon out two tablespoons of the batter and add half tablespoon of all purpose flour to it to form a glue-like mixture to seal the pan rolls.
- To the remaining batter add about one tablespoons of water to thin it out. This will be used to coat the pan rolls.
To assemble the Pan Rolls
- Take one crepe and place about two tablespoons full of the chicken filling to one end. Now fold in the top of the crepe to cover the chicken filling and fold in the sides before rolling up the pan rolls. At the end apply a little of the glue-like mixture to seal up the pan roll.
- To coat the pan rolls, dip them into the thinned out batter, shake out the excess before tossing the pan roll into the fine bread crumbs. Roll in the bread crumbs making sure it gets well covered with the breadcrumbs on all sides. Now double dip the pan roll in the batter and coat it once again in the breadcrumbs. Continue the process till you finish filling and coating all the crepes.
To Fry the Pan Rolls
- To a deep skillet, fill some vegetable oil and once the oil has heated gently place three to four coated pan rolls in it and turn them from side to side, frying them till they are evenly golden brown on all sides.
- Once the pan rolls are well fried, lift them up from the oil with a slotted spoon, drain off the excess oil and place them on a wire rack till you finish frying all the pan rolls.
Enjoy them warm with ketchup.
Note: This is a great make ahead meal and can be refrigerated before frying or after frying. To warm up the pan rolls, place them in a preheated oven at 350F or 180 C for 15 minutes.
