For the chicken filling
Oil - 3 tbsp.
Cinnamon - 1 stick
Onion - 4, sliced
Green chili - 3, minced
Salt
Ginger Garlic paste - 1 tbsp.
Pepper - ½ tsp
Turmeric - ¼ tsp
Garam Masala - ¼ tsp
Cilantro
Curry Leaves
Boneless Chicken ( cooked with 1 tsp Pepper; ¼ tsp Turmeric; salt and 1 ½ cup water; then shredded) - 1 ½ cup
Heat Oil in a pan.
Add Cinnamon, Onion, Green Chili and required Salt. Saute on medium flame until the Onion turns translucent.
Add Ginger Garlic paste and saute until the raw smell goes away.
Season the mixture with Pepper, Turmeric and Garam masala.
Add Cilantro and Curry leaves; mix well.
Finally add the shredded Chicken, mix well and cook closed on low flame for 5 min.
For the crepes
AP Flour - 1 ¼ cup
Egg - 1
Water - 1 ½ cup (little more or less to make a smooth thin batter)
Salt
Mix together the above ingredients to make a smooth batter adding enough Water. Whisk till smooth.
Heat a small non - stick pan, pour very little batter to it and spread evenly in the pan to get circle shape. Remove the Crepes from the pan when just done. Repeat the process till all Crepes are done.
For the Assembly:
Egg - 3
Milk - ¼ cup
Salt - to taste
Ghee - 2 tbsp
Mix Egg, Milk and Salt in a bowl. This is for dipping the Crepes.
Heat 1 tbsp. Ghee in a deep pan, on low flame. Take a Crepe, dip it in the Egg mixture and place it in the pan. Again dip another Crepe and place it over the first Crepe.
Now spread some Chicken filling all over the Crepes, leaving the sides.
Again dip two Crepes in the egg mixture and place it over the chicken filling followed by the filling. Repeat the process till all Crepes and Chicken mixture is done. The top most layer should be the Crepes not the filling.
Pour the remaining Egg mixture over and at the sides of the layered Crepes and cook covered on low flame for about 15 min.
Slowly turn it to the other side, add the remaining Ghee at the sides of the pan and cook for another 10 min.
Remove from heat, cut into wedges and serve hot.