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Peri Peri chicken crepes

Runa Ganguly
15 minutes
Prep Time
40 minutes
Cook Time
6 People
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ABOUT Peri Peri chicken crepes RECIPE

A flavourful and filling appetiser to delight taste buds on a special weekend or a social gathering

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Pan fry
  • Simmering
  • Whisking
  • Blending
  • Sauteeing
  • Appetizers
  • Low Fat

Ingredients Serving: 6

  1. 100 gms of chicken minced(keema) or chicken breast pieces finely chopped
  2. 1 large onion finely diced
  3. 3-4 tbsp olive oil
  4. A handful of spring onion greens
  5. For the peri peri sauce:
  6. 4 dry red chillis
  7. 2 tbspn balsamic/any regular vinegar
  8. 4 garlic pearls chopped
  9. 1 tbsp olive oil
  10. 1/2 tbsp chilli flakes
  11. 1 tbsp of oregano
  12. 2 tbsn warm water
  13. salt to taste
  14. For the crepes:
  15. 1 egg
  16. 2 tbsp melted butter
  17. 1 cup all purpose flour/maida
  18. 1/2 cup plain milk
  19. salt to taste
  20. water as needed
  21. For the maida paste:
  22. 2 tbspn maida/all purpose flour
  23. 1 Tbspn water


  1. Blend together all the ingredients listed under the peri peri sauce list and add it to the chicken keema
  2. Mix well and keep aside to marinate at least for an hour
  3. Use this time to make the crepes. Mix together all the ingredients listed for the crepes except the flour and butter in a bowl
  4. Whisk all the ingredients well and slowly add the flour to make a liquidy batter. Use very less water. Lastly add the butter to the batter and mix well
  5. Heat a tbsp of olive oil in a non stick pan and add a laddle full of the crepe mixture and spread it on the pan slowly by tilting the pan round if needed
  6. Cook the crepes till done on both sides(not brown) on Low heat
  7. Place them ready to use on a plate
  8. For the maida paste; combine 2 tbsp maida and 1 tbsp water to make a thick mix. keep aside in a small cup
  9. To cook the chicken, we heat a tbsp of olive oil in a pan and add the onions and sauté them for a while
  10. Add the marinated chicken and mix well. Cook till the chicken is done on medium- Low heat covered. no additional water needed, as the chicken cooks with its own juice and the sauce
  11. Once done check the seasoning and add salt if needed at this stage.
  12. Sprinkle a dash of spring onions greens and mix well. Take off from heat and place aside
  13. Now take a crepe and place it on a plate. Place 2 tbsp spoonful of the chicken mince and place it in the center of the crepe.
  14. Gently fold one side of the crepe to cover the chicken mixture lengthwise. Apply a tspn of the maida paste prepared on the edge of the opposite side of the crepe and paste it the first folded side
  15. Repeat the same process of sealing the sides of the crepes now by adding the maida paste on both sides of the crepes width wise
  16. The crepes should look square in shape once done.
  17. Heat a tbsp of olive oil in anon stick pan and pan fry the chicken crepes prepared on Low heat till both sides are golden brown
  18. Serve hot

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Geetanjali Khanna
Geetanjali Khanna   Oct-31-2017

Such an exotic dish that can be served at parties.

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