I LOVE crepes. Its one of those easy to make recipes that I thoroughly enjoy because of its versatility. Moreover, I love the flexibility of preparing the batter and filling beforehand and just being able to put it together on the go.We usually eat it with a variety of fillings, but for today’s recipe, I added a dash of peri peri sauce to give it that kick! (btw, did I mention that Nando’s peri peri sauce is a major weakness of mine?!)
Crepes: (adapted from allrecipes.com)
- 2 eggs
- 3/4 cup milk
- 1 cup all-purpose flour
- 1/4 hot water
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Directions:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan (drain excess). Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
For the filling:
- 3 chicken breasts
- 2 onions, finely diced
- 1 can mushrooms, finely diced
- 2 tbsp nando’s peri peri sauce
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 1 tbsp soya sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp flour
- 1 tsp black pepper
- 1/2 cup cream
- Pinch of oregano
Directions:
In a saucepan, heat butter and saute onions till transparent. Add chicken continue to saute till chicken changes colour, add water if desired. Add nandos sauce and stir. Add salt, pepper, soya sauce, w sauce and continue to stir. Sauce should be thick in consistency. Lastly add cream, bring it to a boil and turn off the flame.
To put it together:
Take a crepe, spread peri peri sauce on half the crepe. On a fourth of the crepe, put a serving of the filling, fold the crepe in half and then half again to give it a quarter shape. Sprinkle some parsley or oregano and serve!