Breakfast with a twist! Fresh, homemade crepes made with a savoury chicken , cabbage and carrot filling.
INGREDIENTS:
● 2 cups flour
● 2 tbsp sugar
● 2 cups milk
● 2 eggs
● 3 tbsp unsalted butter (melted)
● 40g unsalted butter
● 500g minced chicken
● 350g thinly sliced cabbage
● 350g carrots (grated)
● 2 tbsp onions
● 1 tbsp yaji spice
● 1 tbsp seasoning
● 1 tbsp white pepper
PROCEDURE:
1) Sift 2 cups of flour in a bowl and add 2 tablespoons of sugar.
2) In another bowl, pour in 2 cups of milk, 2 eggs and the melted butter. Stir this together and proceed to pour the wet ingredients into the dry ingredients carefully. Ensure the batter is runny as we are making crepes.
3) Heat up the pan with some butter and pour 1/3 cup of the batter into the pan. Occasionally flip it on to the other side to ensure both sides are well done.
4) Once the crepes are done, set them aside and proceed to make the filling.
5) Heat up 40g of butter and the chopped onions.
6) Add the minced chicken and season with yaji/suya spice, seasoning and white pepper. Stir this together and leave it to cook for 5 minutes or until the chicken is almost done.
7) Pour in the sliced cabbage and grated carrots and stir-fry this with the chicken for 4 minutes before taking it off heat.
7) Once the chicken filling is done, take a crepe, place some of the chicken filling inside it and roll it together. Use a toothpick to secure it and it is done.
8) Serve and enjoy!
