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Method:

  • Flour, all purpose 120 g
  • 85g Cornflour
  • Milk 300 ml
  • Egg (cracked and whisked) 1 pc
  • Coconut oil 5 ml
  • Sesame oil 5 ml
  • Onions, spring 67 g
  • Coriander, fresh, chopped for garnish 31 g

For the filling:

  • Mozarella (grated) 200 g
  • 6 slices Ham
  • Nuts, Peanuts raw 30 g

Chef's Tip:

  1. Method:

    • In a bowl mix together the flour and cornflour. Mix milk, Robertsons Veggie Seasoning, egg and coconut oil together and whisk into the flour mixture to create a batter. Set aside.
    • Grease a non-stick pan with a bit of sesame oil. Set to low heat.
    • Pour 80 ml of the batter into the pan, swirl it around to coat the bottom of the pan evenly. Cook over low heat for 1 minute.
    • As the crêpe is cooking, sprinkle with spring onion and coriander as the batter continues to set.
    • Once set, loosen the edges with a spatula and flip over.
  2. For the filling:

    • Start by sprinkling the cheese in the center then layer three ham slices over the cheese.
    • Drizzle 15 ml Knorr Tomato Pronto, then the crushed nuts. Fold the two opposite sides to the center and do the same with the other two edges. Flip it once more to seal, cut in half and serve.
  3. Chef's Tip:

    • Pour about 50 – 60 ml Knorr Hollandaise Sauce on the folded crêpe and serve.

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