Savory Crepes Spring Roll Style
Make a meal out of nothing using savory crepes to make baked spring rolls. I am using cabbage, carrots and some leftover chicken. #yourguardianchef #crepes #chickenfoodrecipes
Servings 8 people
Make the crepes
Mix all the ingredients in a blender and let it rest for at least 30 minutes in the fridge.
Slightly oil the pan with a brush and heat it up to medium/high heat
With a middle size ladle, pour over the pan just enough mix to cover the pan. Turn the pan to uniformly distribute the batter and pour some more to fill any gaps.
Let it cook just for 1 minute until you see the edges separating from the pan
Flip the crepe on the other side with a spatula and cook for just 1 minute
Once ready pile the crepes on a plate, they will not get stuck to each other
Before proceeding with the next crepe, oil the pan again with a brush
For the filling
Shred the cabbage and the carrots
Stirfry it with some vegetable oil and add the soy sauce and the rice vinegar for seasoning
Add the chicken at the end. If you don't have any chicken leftover stirfry some minced meat and then add the cabbage.
Lay the filling in the middle of the crepe and fold the crepe first on the sides, then rolling it over
Arrange the crepes on a baking dish
Bake in the oven at 355 F - 180 C for 20 minutes just before serving them
- To make the crepes I use a pan with low edges specifically designed for crepes. It is easier to flip the crepes with a spatula.
- You can prepare the savory crepes in advance and just put them in the oven 20 minutes before serving.
- If you don't have any chicken leftover stirfry some minced meat and then add the cabbage.
Calories: 313kcal | Carbohydrates: 17g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 495mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2720IU | Vitamin C: 11.3mg | Calcium: 76mg | Iron: 2mg