These creamy, spicy crepes make a delicious and easy camp dinner
BASIC CREPE BATTER
Crepes have a high liquid-to-flour ratio which enables the crepe batter to flow in a thin layer over the surface of the pan when cooking.
You could make a richer version of this crepe recipe by adding two additional egg yolks to the basic batter. You could also substitute wholemeal flour for the plain white flour. The crepe batter needs to be rested before use.
The following quantities will make around 12 crepes.
INGREDIENTS
- 2 eggs
- 300ml milk
- 1 cup plain flour
- A generous pinch of salt
- 1½ tbsp melted butter or oil
METHOD
In a medium bowl, beat together the eggs and milk with a whisk. Sift the flour and salt together and add them to the egg/milk mixture in the bowl.
Add the melted butter (or vegetable oil) to the egg/milk/fl our mixture and beat together thoroughly. At this stage of the recipe, you may like to strain the batter to remove any lumps.
Allow the batter to stand for at least an hour before making the crepes.
Lightly spray a crepe pan or frypan with some non-stick cooking spray. Then warm the pan over a medium heat. Next, pour a couple of tablespoons of the crepe batter into the centre of the pan (depending on the size of your pan you may need a little less batter). Tip the pan in all directions, rotating it slightly, to spread the batter evenly over the surface of the pan.
Cook the crepe until the upper surface of the crepe appears dry. Quickly turn the crepe over and cook it on the other side for about 30 seconds. Place the cooked crepe onto a plate and repeat the process with the remaining crepe batter.
CREAMY SPICY CREPE FILLING
INGREDIENTS
- 1 tbsp vegetable oil
- 750g chicken mince
- 3-4 green shallots, finely sliced
- 400g tin cream of mushroom soup
- 1 cup milk
- 1 small red or green chilli, deseeded and finely chopped
- 1 cup grated cheese of your choice
- 3-4 tbsp chopper coriander
- Grated cheese and chopped coriander, for garnishing
METHOD
Heat the vegetable oil over a medium heat in a heavy based frypan. When the oil is hot, add the chicken mince to the pan and stir well to break up any lumps of mince.
After about three or so minutes, when the chicken mince is no longer pink, add the green shallots. Stir fry for another minute.
Add the cream of mushroom soup, milk and chopped chillies to the pan. Bring to a simmer and cook for a couple of minutes. Stir the cheese and chopped coriander into the mixture. Allow to cook for a further minute or two or until the cheese has melted. Remove the pan from the heat.
To assemble, lay a prepared crepe on a serving plate and spoon a generous amount of chicken mixture down the centre of the crepe. Roll the edges up around the filling. If the edges of the crepes aren’t sticking together, use a little of the filling as a glue. Repeat this process with the remaining chicken mixture and the crepes.
To serve, place one or two crepes on each diner’s plate and sprinkle with grated cheese and coriander.
This recipe originally appeared in Caravan World magazine. For more of Lynn’s easy camping recipes, get a copy or visit www.caravanworld.com.au
