CHICKEN CREPE BUNDLES (THE TURKISH REPUBLIC OF NORTHERN CYPRUS)


  • 1 small chicken
  • 1 each carrot, onion and potato
  • 5 glasses of water
  • Half cup of boiled corn
  • salt, pepper

For sauce:

  • 0,11 lb of butter
  • 1 tablespoon of flour
  • 1 glass of water Milk
  • 1 teaspoon grated cheddar cheese
  • Salt

For the crepes:

  • 2 eggs
  • One and a half cups of milk
  • 1 cup of flour
  • Salt

To grease the pan:

  • Liquid oil

For service:

  • fresh onion stalks

 

Wash the chicken and place it in a large saucepan. Peel the carrots, onions and potatoes and slice them randomly. Then place it on the chicken. Add water and adjust salt and pepper. Cook until soft. Take it off the stove and let it cool. Remove the chicken from the pan and remove the skin and bones. Cut the meat into small pieces and set aside. For the sauce, melt the butter in a saucepan. Add the flour, stirring constantly, and gradually add the milk. Then adjust the salt. Cook stirring until it boils. After it starts to boil, cook for another 2 minutes. Take it off the stove, add the cheddar cheese and mix. Add the chicken pieces and corn and mix. Turn it off and set it aside. For the crepe, beat all the crepe ingredients in a bowl with a whisk until it reaches the consistency of semi liquid. Put the crepe pan on the stove and apply oil. When it is hot, pour 1 soup ladle of crepe batter, spread it and after 1 minute turn it upside down. Cook until brown and remove from pan. Prepare the remaining crepe batter in the same way. Then place 1 crepe in a portioned bowl. Put 2 tablespoons of chicken filling in the middle and combine the edges of the dough and collect it above. Tie with the onion stalk. Prepare the others in the same way and serve warm.

ENJOY YOUR MEAL
 

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