Saturday, April 19, 2014 6:44 PM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Filipino  Chorizo Filipino Crepe
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Chorizo Filipino Crepe
  Category: Filipino
  Author: Jpey
  Date: 6/26/2003
  Hits: 418
Ingredients:
Crepe Batter:
250g bread flour
250g cake flour
60g sugar
15g salt
7 large eggs
1000g milk
150g oil / clarified butter

Filling:
500g Chorizo Filipino
1 package Kesong Puti (about 8 pieces)
Tomatoes, blanched, peeled, and diced
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Barbecued Squirrel
Category: Wild Game
Hits: 263
Rating:rating: (3.1)(3.1)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.