Stuffed Chicken Crepes
( Dan - Juan )

In a small bowl mix the 6 first ingredients and set aside.
In another bowl prepare the 4 eggs discarding two of the yolks and whisking until blended.
Spread out a thin layer of the egg into a non-stick pan so that the result is a very thin "omelette" .
Repeat the operation as you set aside the "crepes". Place some of the chicken mix spread out thinly onto the "crepe".
Tightly roll the crepe using the beaten egg as a wash to seal the extremities.

Steam crepes for 20 minutes and slice diagonally in 1/2 in increments.
This crepe may be refrigerated and served cold on a bed of petit pois (peas)

Variants : The groung chicken may be replaced by fish or shrimp put through the food processor. The key is that is mix is the "stuffing" for the crepe.

* We recommend Kimlan brand soya sauces.

1/2 lb ground chicken
2 ts dark soya sauce*
1 ts corn starch
1 tbs rice alcohol
1 ts sea salt
4 chopped green onions
4 eggs (2 yolks,4 whites)
1 whole egg light beaten

copyright © 2001-2004 Life Research Universal