Herbed Chicken Crepes

Ingredients for Herbed Chicken Crepes:
Flour 3/4 cup
Salt to taste
Baking powder ½ tsp
Eggs 2
Oil 3 tbsp
Oil to shallow fry
Milk 200 ml
Chicken boiled & shredded 100 gm
Spring onions sliced 5-6
Dill (chopped) 2 – 3 tbsp
Cheese grated 1 cup
Tomato seeded & sliced 1

Method: 
Place flour in a bowl. 
Add salt, baking powder and mix. 
Break the eggs into the flour, add one and a half tablespoons oil and mix. 
Add milk and whisk to make a smooth batter of pouring consistency. 
Heat one and a half tablespoons oil in a pan. 
Add spring onions and sauté lightly. 
Add chicken and salt and sauté for two to three minutes. 
Heat a little oil in a crepe pan. 
Pour some of the batter and swirl the pan so that the batter spreads evenly all around. Sprinkle dill and cook on low heat. 
Flip over and cook the second side. 
Remove the pancake and place it on a plate the dill side facing down. 
Put some of the chicken mixture along the entire length in the centre and top it up with some cheese. 
Roll tightly. 
Similarly make other rolls. 
Cut into diagonal slices and arrange them on the serving plate with a slice of tomato between each of them. 
Serve hot.