Herbed Crepe Rolls With Chicken

Pancakes filled with dill flavoured chicken filling and rolled up. This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Refined flour (maida), Salt
Cuisine Continental
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Select Taste
Level of Cooking Medium
Others Non Veg

Ingredients list for Herbed Crepe Rolls With Chicken

  • 3/4 cup Refined flour (maida)
  • to taste Salt
  • 1/2 teaspoon Baking powder
  • 2 Eggs
  • 3 tablespo Oil
  • 200 millilitres Milk
  • 100 grams Boneless chicken,boiled and shredded
  • 5-6 Spring onions,sliced
  • 2 tablespoons Dill,finely chopped
  • 1 cup Cheese,grated
  • 1 medium Tomato,seeded and sliced


  1. Place refined 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.
  2. Add chicken and salt and sauté for two to three minutes. Heat a little oil in a non-stick 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.
  3. 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.