Crunchy stuffed Crepe Rolls | Ramadan recipe

Crispy stuffed Crêpe Rolls | Ramadan recipe
For the chicken filling:
-chopped chicken breast or leftover roast chicken
-Half an onion, diced
1 teaspoon ginger garlic paste -1 teaspoon ground cumin
-1 teaspoon ground cumin
-1/2 teaspoon black pepper
-finely chopped green part of spring onions
-Salt to taste
For the vegetable filling:
-Varied vegetables cut into strips (carrot, radish, cabbage, mushroom etc.).
-1 tsp grated ginger
-Half a cup of tofu in small chunks (optional)
-A splash of dark soy sauce
-Pinch of black pepper
-Finely chopped green part of spring onions
-Salt to taste
For the Crepe batter:
-250g flour
-500ml milk
-2 eggs
-1 tablespoon of olive oil
-a pinch of salt
Yoghurt sauce:
-Chopped vegetables (cucumber, spring onions, cucumber)
-1/2 cloves of grated garlic
-1 plain yoghurt
-1/2 lime juice
-Black pepper
-1 teaspoon Chat Masala
STEPS:
-Prepare both types of fillings by sautéing all ingredients in pan until cooked.
-Prepare crepe batter in a bowl by mixing all the crepe ingredients with an electric whisk.
-Set aside some of this batter to seal the crepes.
-Fill the crepes and roll them up as shown in the video. Brush the edges of the crepes with the batter we have set aside for sealing.
-Dredge the rolls in the pancake batter and breadcrumbs.
-You can freeze the rolls in this way or fry them in plenty of oil for frying.