Chorizo Filipino Crepe

Category : International Cuisine

Author : Jpey

Hits : 2896

Rating :

(3)

Date : 26/06/2003

Ingredients:

Crepe Batter:
250g bread flour
250g cake flour
60g sugar
15g salt
7 large eggs
1000g milk
150g oil / clarified butter

Filling:
500g Chorizo Filipino
1 package Kesong Puti (about 8 pieces)
Tomatoes, blanched, peeled, and diced

Instructions:

Sift flour, salt, and sugar into a bowl. Add eggs and a little milk to make a smooth paste with the flour until lump-free. Gradually mix the rest of the milk and oil. Batter should be the consistency of heavy cream. If it's still too thick, add water. If lumpy, pass through a chinoise or a strainer. Let batter rest for 2 hours in the fridge before frying. If thick after refrigeration, add milk.

Grease a 6-7 inch crepe pan or skillet with oil. Heat over moderately-high heat. Remove from heat and pour 1/4 cup of the batter. Tilt to cover bottom with a thin layer. Bring back to heat until edges are lightly browned.

At this point, add about 2 tablespoons of chorizo, 1 tablespoon crumbled kesong puti, and 1 tablespoon tomatoes. Fold crepe over and use butter to seal sides.

Serve warm.

International Cuisine RECIPES
Write a Comment
 
 
 

tip of the day

Akane Apples

Good-quality Akane apples will be firm with smooth, clean skin and have good color for the variety. Test the firmness of the apple by holding it in (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:37364

Rating:

(2.93)