Nadiya Hussain's chicken shawarma is a simple, delicious, and versatile dinner recipe that requires no special equipment or ingredients, making it perfect for busy weeknights. The recipe features boneless, skinless chicken thighs seasoned with various spices like cumin, coriander, paprika, turmeric, cloves, cayenne, and cinnamon before baking them together in a loaf tin for 40 minutes. Once done, let the chicken rest for 10 minutes before slicing and serving with your choice of sides. Keywords -
http://allrecipes.com/recipe/basic-crepes/
Fantastic on 6/12/09 and again on 1/13/13 and on 10/13/13! Best to double.
Crepes
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large bowl mix the eggs, milk, water and melted butter. Add flour and salt.
Beat until smooth.
Use small nonstick pan (don't need Pam) and put on medium high heat. Pour 1/4 cup onto the griddle, using approxi
mately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the oth
er side. Serve hot.
Fantastic on 6/12/09 and again on 1/13/13 and on 10/13/13! Best to double.
Crepes
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large bowl mix the eggs, milk, water and melted butter. Add flour and salt.
Beat until smooth.
Use small nonstick pan (don't need Pam) and put on medium high heat. Pour 1/4 cup onto the griddle, using approxi
mately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the oth
er side. Serve hot.
