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

  1. 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.
  2. 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.
  3. Preheat the oven to 200 degrees F (95 degrees C).
  4. 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.
  5. 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.
  6. Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, chicken, and bean sprouts
  7. Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.