Category : International Cuisine
Author : Jpey
Hits : 3543
Date : 26/06/2003
Crepe Batter:250g bread flour250g cake flour60g sugar15g salt7 large eggs 1000g milk150g oil / clarified butterFilling:500g Chorizo Filipino1 package Kesong Puti (about 8 pieces)Tomatoes, blanched, peeled, and diced
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.
You should be able to find apricots in most major stores from January until early August.
California apricots are available from May through July (...)
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