Besan Crepe with Harissa Chicken & Kale

Total Time: 45 mins Difficulty: Med/Hard  Serves: 4

Besan Crepes

2 tbsp Vegetable oil

120g Besan (chickpea) flour.

375ml Water

Pinch Salt

Harissa Chicken

2 tbsp Vegetable oil

500g Chicken breast

80g Harissa

100g Kale

yoghurt

TO MAKE

1. Combine the Besan, salt and water and whisk to a smooth consistency.
2. Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (¼ to ⅓ cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
3. Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes.
4. Cut the chicken into small 2cm pieces and coat in the harissa.
5. Finely shred the kale.
6. Heat the oil in a large frying pan and fry the chicken over a high heat for 5 minutes until just cooked all the way through add the kale and cook for a further 1 minute.
7. Place some yoghurt on each crepe and top with the Harissa chicken mix scatter over with some fresh herbs.