250 grams boneless chicken

1/4 cup mushroom

1 cup flour

1/2 cup water

1 cup milk

Salt

1 egg

1 finely chopped onion

1 finely chopped green chili

1/4 cup capsicum

4 tbsp. chopped spring onion

1 tbsp. soy sauce

1 tbsp. chili sauce

1 tbsp. tomato ketchup

1 tbsp. chili powder

1 tsp. pepper powder

1 tsp. ginger-garlic paste
1/2 cup grated cheese
1 tsp oregano

METHOD:-

1. Marinate the chicken pieces with chili powder, salt and ginger-garlic paste. Heat the pan over medium flame; add onion and saute the onion till soft. Now add green chili and mushroom, cook over medium flame for 2 minutes. Add the marinated chicken pieces and all the sauces to the pan and cook till chicken is done. Lastly add the capsicum and spring onion, turn off the flame.
2. In a blender, combine flour, egg, salt, pepper powder, milk and water. Puree until mixture is smooth. Let the batter sit for 10 min at room temperature.
3. Heat a skillet on medium flame and add butter on it. When the butter is melted, take a ladle full of batter and pour it in the skillet. Swirl the pan in circular motion so the batter spreads and form a thin coating. When the edges start to come out, gently remove the crepe. Place 2 spoons of chicken filling in the center of each crepe and fold ends and sides over. Place the crepe in a baking tray and add cheese and oregano on top of it and bake till the cheese melts. Very tasty and delicious crepe is ready.