Blend together all the ingredients listed under the peri peri sauce list and add it to the chicken keema(you may choose to use ready to use peri peri sauces too)
Mix well and keep aside to marinate at least for an hour
Use this time to make the crepes. Mix together all the ingredients listed for the crepes except the flour and butter in a bowl
Whisk all the ingredients well and slowly add the flour to make a liquidy batter. Use very less water. Lastly add the butter to the batter and mix well
Heat a tbsp of olive oil in a non stick pan and add a laddle full of the crepe mixture and spread it on the pan slowly by tilting the pan round if needed
Cook the crepes till done on both sides(not brown) on Low heat
Place them ready to use on a plate
For the flour paste; combine 2 tbsp maida and 1 tbsp water to make a thick mix. keep aside in a small cup
To cook the chicken, we heat a tbsp of olive oil in a pan and add the onions and sauté them for a while
Add the marinated chicken and mix well. Cook till the chicken is done on medium- Low heat covered. no additional water needed, as the chicken cooks with its own juice and the sauce
Once done check the seasoning and add salt if needed at this stage.
Sprinkle a dash of spring onions greens and mix well. Take off from heat and place aside
Now take a crepe and place it on a plate. Place 2 tbsp spoonful of the chicken mince and place it in the center of the crepe.
Gently fold one side of the crepe to cover the chicken mixture lengthwise. Apply a tspn of the flour paste prepared on the edge of the opposite side of the crepe and paste it the first folded side
Repeat the same process of sealing the sides of the crepes now by adding the maida paste on both sides of the crepes width wise
The crepes should look square in shape once done.
Heat a tbsp of olive oil in anon stick pan and pan fry the chicken crepes prepared on Low heat till both sides are golden brown
Serve hot Garnished with spring onion greens
