Chicken curry crepes

Preparation

1. Pour the flour into a mixing bowl and add a pinch of salt. Then make a well in the center and add the eggs. Gradually mix together.
2. Add the milk gradually to avoid lumps, then add the melted butter.
3. Add the curry powder and turmeric to flavor and color the batter, and whisk until smooth and even.
4. Let the dough rest for 30 minutes to 1 hour.
5. Cut the chicken into small pieces. Brown the pieces in a frying pan. Season with salt and pepper, and add a little curry powder to enhance the flavor if desired.
6. Heat a crepe pan or nonstick skillet. Pour in a ladleful of batter and spread it out to form a thin crepe.
7. Cook for one minute, then flip the pancake to brown the other side. Repeat until all the batter is used up.
8. Place the chicken in the center of each crepe. Add the grated cheese for a melt-in-the-mouth texture.
9. Fold or roll the crepes according to the desired presentation. Reheat slightly to melt the cheese if necessary.