” It is the sweet, simple things of life which are the real ones after all “.
Laura Ingalls Wilder

I was thinking of cooking something light, simple yet flavourful for lunch. Many ideas came to mind but didn’t really click. I went through my fridge and pantry, a tin of coconut milk and some fresh vegetables stood out among the things I found. I love the aroma of lemon, coconut milk and fresh stir fried vegetables. How to combine all these in a meal ? A sandwich, a pita roll , some soup…n finally the image of light and beautifully golden crepes came to my mind and it got stuck. So I decided to make some crepes with coconut milk and fill them with a lemony, spicy stir fried chicken vegetable stuffing. I am happy with the result, the crepes are light and silky smooth and the zingy stuffing is a good balance for the sweetness of coconut milk crepes. I want to dig in now…do you want to join ? 🙂

For Coconut Milk Crepes :

1 cup all-purpose flour
1+1/2 cup coconut milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil

This Is What You Do :

In a mixing bowl add flour, salt and baking soda. Stir in milk, oil and egg, beat the mixture till a smooth paste forms. Lightly grease a frying pan, heat over medium heat. Pour 1/4 cup of the batter into the pan and immediately swirl the pan to spread the batter as much as possible. Turn as soon as golden, cook the other side. Repeat with all the batter. Keep warm till you fold in the stuffing. Makes 9 crepes.

For Chicken Vegetable Stuffing :

1 cup boneless chicken, cut into almond size pieces
1/2 cup carrots, finely diced
1/2 cup frozen peas
1/2 cup button mushrooms, chopped
1 cup cabbage, finely shredded
2 cloves garlic, crushed
2 green chilli peppers chopped (optional)
1 tablespoon tomato ketchup
1 tablespoon oyster sauce
1 teaspoon chilli sauce
2 tablespoons lemon juice
2 tablespoons corn flour diluted in 3/4 cup water
1 table spoon vegetable oil

This Is What You Do :

Heat oil in a frying pan or wok over medium heat. Add garlic and chicken, stir fry for 2 minutes till chicken gets golden, add the vegetables. Continue to fry another 2 minutes, add sauces and lemon juice. Add corn flour and stir till the the sauce thickens and coats the chicken and vegetables. Turn off the heat. Place 2-3 table spoons of stuffing in the middle of the crepe, fold the sides over it. Serve hot with sauce of your choice. I used homemade chilli garlic sauce (recipe on the blog).

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