Vietnamese Chicken Filled Pancakes
Most amazing filling in these Vietnamese Chicken Filled Pancakes (more like a crepe) and can be used as a filling in wraps, rolls etc
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Ingredients
PANCAKES (Crepes):
- 1 cup Flour
- ¼ t Turmeric
- ½ t Baking Soda
- 1 t Salt
- 1 can 400 g Coconut Milk
- ½ cup Milk
- 1 Large Egg
- Oil for frying
FILLING:
- 1 TB Vegetable Oil
- 3 Chicken Fillets sliced into strips
- 2 TB Oyster Sauce
- 2 TB Sweet Chili Sauce
- 1 Carrot peeled and grated
- 4 Spring Onions chopped or julienned
- 1 cup Snow Peas Sugar Snap Peas/Mangetout
- ½ cup Chinese Bean Sprouts
- ½ cup Fresh Cilantro or Parsley chopped
Instructions
- Pancakes: Combine the Flour, Turmeric, Baking Soda and Salt in a bowl
- Beat together the Coconut Milk, Milk and Egg – beat into the Flour mixture and leave to stand 20 minutes
- Filling: Heat the Oil in a large pan – cook the Chicken until done – add the Oyster Sauce and the Sweet Chili sauce – season with Salt and Pepper if necessary
- Transfer the Chicken to a large mixing bowl – add all the remaining ingredients and mix well
- Heat a little Oil in a non-stick pan and add a ladle of Pancake mixture – cook both sides – repeat until all batter has been used (you should have 12 pancakes)
- Fill each Pancake with Chicken filling and gently roll-up
Nutrition Facts
Vietnamese Chicken Filled Pancakes
Serving Size
2 Filled Pancakes
Amount per Serving
Calories
262.4
% Daily Value*
Fat
9.4
g
14
%
Saturated Fat
5.7
g
36
%
Polyunsaturated Fat
1.9
g
Carbohydrates
23.4
g
8
%
Fiber
1.9
g
8
%
Sugar
5.1
g
6
%
Protein
22.3
g
45
%
* Percent Daily Values are based on a 2000 calorie diet.