Mr.Abrar (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients :
Crêpe Batter:
-
- 250 gms Rice flour
- 50 gms Corn flour
- 8 ml Sugar
- 5 gms Salt
- 4 gms Turmeric powder
- 250 ml Coconut milk
- 115 ml Water
Filling:
- 25 ml Vegetable oil, divided
- 20 gms Onions, chopped
- 2 nos Garlic cloves, minced,
- 250 gms Lean chicken, shredded
- 20 ml Fish sauce, to taste
- salt to taste
- 300 gms Mung bean sprouts
- 4 nos lettuce leaves, or as needed
Method
- Make the crêpe batter: Mix rice flour, corn flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
- Make the filling: Heat 25 ml oil in a large skillet over medium-high heat. Add chopped onions and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shredded chicken; sauté until cooked through and opaque. Add stock to cook it through. Season with fish sauce and salt. Transfer filling to a bowl.
- Preheat the oven to 200 degrees F (95 degrees C).
- Wipe out the skillet and reheat over medium heat. Add remaining oil. Stir crêpe batter and pour a ladle full into the hot skillet, swirling to coat the bottom. Slow cook till it firms and comes of the skillet.
- Lay a spoon full of chicken filling on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
- Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, chicken, and bean sprouts
- Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.