Step 1

First, pour milk into a blender and then the remaining ingredients. Blend all into a thin batter. Keep the batter in the fridge to chill for 30 minutes.

Step 2

In a pan, fry garlic and green chili paste for a minute then add chicken. Cover and cook for 10 minutes until chicken is tender and water dries.

Step 3

In another pan, fry the garlic for a minute, then add flour, oregano powder, chicken bouillon cube, and pepper. Fry for a minute or two until fragrant.

Step 4

Gradually, add milk and mix until there are no lumps. Turn off the heat if needed. Then, add the remaining milk and cook on low heat until the white sauce is thick.

Step 5

Now, add chicken and vegetables to the white sauce. You can also add chopped chillies for a bit of spice, optional.

Step 6

Heat a non-stick pan and grease it with a few drops of oil. Pour about ⅓ cup of the batter and tilt the pan to spread it evenly. Cook for about a minute until the edges start to dry and turn dark, then flip and cook for another 30 seconds. Repeat until all the crepes are cooked.

Step 7

Add about ½ cup of the creamy chicken filling onto each crepe. Fold the top and bottom edges, then fold the sides and roll it like a burrito. (Watch video)

Step 8

Place the rolled crepes carefully in a casserole dish. Spread the remaining chicken filling on the top, if any. Sprinkle cheddar cheese on top.

Step 9

Heat the casserole in the oven until thoroughly heated about 10-15 minutes at 300 F. When the cheese is melted and broil for 5 minutes until the cheese is lightly golden. Serve hot and enjoy.