Avocado & Oriental Macadamia Crepe

30
Nov

Serves 6

Crepe batter ingredients

  • 2 eggs
  • 2 cups low fat milk
  • 2/3 cup plain flour
  • 2 tablespoons oil
  • 1 tablespoon sweet paprika
  • Preparation
  • Blend all the ingredients in a food blender.
  • Turn the blender off, stir down the flour and blend again.
  • Refrigerate for 1 hour before using.

Filling ingredients

  • 3 tablespoons avocado oil
  • 2 cups raw chicken strips
  • ½ cup thinly sliced red peppers
  • ½ cup thinly sliced green peppers
  • 1 ½ cups chicken stock
  • 2 tablespoons grated fresh root ginger
  • 2/3 cup roasted, chopped macadamia nuts
  • ½ cup finely shredded shallots
  • 2 tablespoons cornflour
  • 2 tablespoons soy sauce
  • 2 large avocados, finely diced
  • 12 cooked crepes
  • 1 avocado half, sliced for garnish)
  • ½ cup mung bean sprouts
  • ½ cup black sesame seed sprouts

Preparation

  • Heat the oil in a frying pan. Add the chicken strips, red and green peppers and toss for about 5 minutes.
  • Add the chicken stock and ginger and allow to simmer, covered, for 10 minutes.
  • Remove the chicken and peppers and toss with the macadamia nuts and shallots. 4. Dissolve cornflour in soy sauce and stir into the stock mixture and cook, stirring, over a medium heat until thick – set aside.
  • To serve, mix diced avocado with chicken fill and place into the centre of each crepe.
  • Roll up and fry gently both sides over a medium heat in a small amount of avo oil.
  • Spoon over sauce and garnish with avocado slices, bean sprouts and seed sprouts.
DOWNLOAD ATTACHMENT: Avo Oriental Crepe
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