Heeeey food lovers,

Today I made Moroccan style filled pancakes. Only these are a bit different. The usual ones don’t require spring roll pastry, but they become much softer when you  do use it and that’s why I chose to. Besides, they’re easier to prepare and you’re able to fill them more. But most importantly, they taste a lot better!

Enough talking? Oh yes.. Let’s get starting!

                                                 So, What Do You Need?

One chicken breast (two sides of a chicken)

-Vegetables: one big onion, one whole leek, three cups of cauliflower, two carrots

-A pack of spring roll pastry  (40 sheets)

One cup of milk

Half a cup of vegetable oil

Three eggs

8 Grams of vanilla sugar/ any other kind of sugar

80 Grams of backing powder

seasoning: salt, black pepper, saffron.

                                                               Let’s Get Started!

Step1: Take your chicken breast, clean it, and start cutting it in small cubes. Make sure they’re not too big or too small.


Step2: Peel the onion and chop in in tiny pieces.


Step3: Put the chopped onion together with a tablespoon of vegetable oil, and a bit of black pepper in a deep pan. The stove should be set on low heat.


Step4: Wait until the onion softens a bit while stirring it, and then, put the cut chicken in the pan.


Step5: Put one tablespoon of salt, one of black pepper and a pinch of saffron in the pan. Mix everything well.


Step6: Peel the other vegetables and cut them also into very small pieces. When you’re done with that, put the stove on high heat. Wait until the chicken is half cooked. Then place the veggies in the pan.


Step7: Mix the vegetables with the chicken and put the lid on. Set the stove on low heat again and wait for it to cook. keep an eye on your food, now and then stir, so it won’t be stuck on the bottom of the pan. When the food is cooked, turn off the stove.


Step8: Take a sieve and put the contents of the pan in it. Let the excess liquid drip off into a deep plate or anything that’ll keep the liquid separate from the chicken and veggies. You can do whatever you want with the excess liquid. We won’t be needing it anymore.


Step9: While the process is still running, grab the spring roll pastry and start disconnecting the sheets from each other. Place them in a plastic bag, otherwise they will dry and it’ll be hard to bend them afterwards.


Step10: Take the measured glasses of milk and vegetable oil, the eggs, the sugar and the backing powder. Put them all together in a bowl. Mix them well.


Step11: Dip a sheet of pastry in the bowl. Don’t let it be soaked, just a bit wet on both sides.


Step12: Grab 1 1/2 tablespoon of the mixed veggie-chicken and put in on the middle of the sheet. Take one side, place it over the mix, take the other side and do the same process again.



Step13: Take the right piece and place in the middle, then do the same with the left part, only not on top, but underneath.


Step14: Repeat steps 12 and 13 over and over again, until you have no chicken-veggie mix left.


Step15: Take a pan, one that you think will be good to use. I used this Moroccan one, because it’s handy and doesn’t burn food fast. Put a teaspoon of oil on the pan and wait until the pan is hot.


Step16: Cook the little chicken-veggie snacks golden brown on both sides. When you’re done, put them on kitchen paper.



And You’re Done!

I hope this was easy to follow. Tell me what you guys think of the recipe, and I’ll see you next time!


Soumaya queen of potatoes