Stuffed Fried Crapes with Beet Salad

[ Serves 4 ]


Crapes to prepare
  • 4 tbsp Refine Flour
  • 2 each whole Eggs
  • 200 ml Milk
  • 1 tbsp chopped Chives
  • 1 pinch Salt
Crape Fillings
  • 200 gms Julienne Chicken breast
  • 50 ml Olive oil
  • 100 gms sliced Onion
  • 100 gms sliced Button Mushrooms
  • 10 gms sliced fresh red chili
  • 1 tbsp sliced Basil Leaf
  • 1 tbsp Refine Flour
  • 150 ml Amul Cream
  • 100 gms Mozzarella Cheese
  • Seasonings
For crumbing
  • 20 gms Refine Flour
  • 1 each Whole Eggs
  • 50 gms Panko breadcrumbs
  • 200 ml Frying Oil
Beet Salad preparation
  • 300 gms cooked Beets (cubes)
  • 4 each cloves sliced Garlic
  • 20 ml Apple Cider
  • 30 ml Olive oil
  • 20 gms diced Onion
  • 1 tsp Five Spice Powder (Pre-Bought)
  • Season as required


  1. For making crape, whisk the whole egg thoroughly, add milk, salt and keep wiping then add the flour and chopped chives. Mix well.
  2. 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.
  3. 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.
  4. Rolling the Crape: – Roll the Crape with chicken filling placing in the center of the crape then add cheese and basil.
  5. Roll the crape over Flour then Eggs then Breadcrumb. Keep aside.
  6. Heat the oil and shallow fry the breaded crapes until golden brown.
  7. Cut the boiled beets in small cubes then mix all ingredients together. Toss and serve as shown in picture.

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