For making crape, whisk the whole egg thoroughly, add milk, salt and keep wiping then add the flour and chopped chives. Mix well.
Heat a non-sticking pan with olive oil. Pour the crape mix and keep moving the pan to roll the mix evenly then flip to other side and cook for 10 second. Keep aside.
For filling of the Crape: – Take a sauté pan with olive oil. Add seasoned julienne chicken breast, keep string for 10 minutes, then add mushroom, onion, red chili, keep string for another 3 minutes, then add flour and cream into the same pan and cook for another 1 minute. Remove from fire then spread the filling to cool down.
Rolling the Crape: – Roll the Crape with chicken filling placing in the center of the crape then add cheese and basil.
Roll the crape over Flour then Eggs then Breadcrumb. Keep aside.
Heat the oil and shallow fry the breaded crapes until golden brown.
Cut the boiled beets in small cubes then mix all ingredients together. Toss and serve as shown in picture.