Monday, 20 February 2012

Basic Crepes with Thai Style Filling Recipe (step by step photos)

Crepe is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled". While crepes originate from Brittany, a region in the northwest of France, their consumption is widespread in France. In Brittany, crepes are traditionally served with cider. Crepes are served with a variety of fillings, from the most simple with only sugar or elaborate savory fillings. This recipe is adapted from


For Crepes 
  • 1 cup all-purpose flour 
  • 2 eggs 
  • 1/2 cup milk 
  • 1/2 cup water 
  • 1/4 teaspoon salt 
  • 2 tablespoons butter, melted 

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 

   2.  Heat a non stick frying pan over medium high heat. Pour or 
        scoop the batter onto the pan, using approximately 1/4
        cup for each crepe. Tilt the pan with a circular motion so 
        that the batter coats the surface evenly. 

   3.  Cook the crepe for about 2 minutes, until the bottom is
        light brown. Loosen with a spatula, turn and cook the other
        side. Serve hot.

For Filling

  • 1/2 cup skinless, boneless, chopped chicken breast 
  • 1/2 cup chopped yellow onion 
  • 1/2 cup chopped sweet radish, rinsed 
  • 4 tablespoons sugar 
  • 1/2 cup roasted peanuts, chopped 
  • 1 tablespoon chopped garlic 
  • 1 teaspoon chopped coriander root 
  • 1/2 teaspoon black pepper 
  • 1 tablespoon light soy sauce 
  • 1 tablespoon vegetable oil

Please refer to the previous post Khanom Bua Loi Sai Kai/Glutinous Rice Ball with Chicken Filling  for preparation

Serving Idea...

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