Personally, I love to eat savoury crepe with soya sauce chicken. I remember I have eaten a very delicious savoury crepe wrapped with mayonnaise, lettuce and chicken in Osaka couple of years back and never forget the taste. It sounds like a very simple crepe with fillings that is available at many places but the taste is really unforgettable. In fact, sweet crepes are common but savoury crepes aren’t.
Recently, I brought some sweet crepes for my tots and realised they love it. Since I am running out of idea for their breakfast, I wanna try to make some savoury crepes, for them and myself as well.
Using the skin wrap from my Kueh Dadar recipe, I tried to work on the crepe skin. In fact, the skin wrap for Kueh Dadar is also a crepe. After doing some researches, the main ingredients for crepe are plain flour, egg, milk, water and butter. I started adjusting the ingredients using the Kueh Dadar’s skin wrap’s recipe. It gives a softer and thinner texture compared to the Kueh Dadar’s skin wrap.
For the filling, I avoided mayonnaise for my kids. Of course you can replace with tomato ketchup instead, alternatively just filled with soya sauce chicken and some broccoli to balance the meal. Personally, I like soya sauce chicken but I cut down on the amount of soya sauce for marinating the chicken as a healthy choice for my little ones. You can replace chicken with other meat as preferred.
I “sealed” up one side of the crepe for easy feeding. Do give this savoury crepe a try! With protein, calcium, vitamin c, fibre etc, it is a meal for your kiddos.
1. Mix flour, milk and water well.
2. Add egg, butter and salt to the batter and mix well until a thin batter is formed. It should look rather watery. Adjust the consistency of the batter with more flour, or water.
3. Strain the mixture over a fine hole sieve to remove flour lumps and obtain a smooth batter.
4. Set aside in the refrigerator for at least 30 minutes to overnight.
5. Heat the non-stick pan over low heat. Grease the pan very lightly with cooking oil.
6. Lift the pan off the stove, tilt it slightly to the side facing you.
7. Pour the batter into the pan, slightly above the centre of the pan, and swirl the batter around to coat the entire base surface with thin layer. You have to do this pretty fast as the batter turns to translucent pale yellow pretty quick.
8. Leave the batter to cook slowly until the bottom side is able to glide around the pan easily with some swirling.
9. Flip the skin and cook for another 15 seconds or so.
10. Repeat the process until all batter is cooked. Remember to stir the batter before each pouring to prevent the flour from settling at the bottom.
Soya Sauce Chicken
1. Marinate the chicken using the ingredients and set aside for at least 30 minutes.
2. Stir fry the marinated chicken until 3/4 cooked, add broccoli and stir fry till cooked.
1. Place the skin wrap on a flat surface with the smooth side facing upwards.
2. Add approximately 2 tbsp of soya sauce chicken filling onto the skin nearer to you, about 2 cm from the edge.
3. Fold the left side of the skin towards the centre, then lift the end nearer to you and fold up before rolling it over the filling and the folded side. Continue to roll away from you and exert a little pressure on the skin and filling to secure everything.
4. Use a toothpick to secure the wrapping.
5. Repeat the process for all the skin wraps. Serve.
Note: If you are serving any of the ingredients to your kid for the first time, do watch out for potential allergy reactions.
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