Ingredients
CRÊPES:--
6 eggs
¼ tsp SIDS CRAZY SALT
¾ cup flour
2 cups milk
½ cup rice bran oil
1 tsp salt
FILLING:--
500 g chicken breast
½ cup spring onions, chopped
500 g cream cheese, softened
SIDS SALT & PEPPER to taste
Directions
MAKING THE CRÊPES:
Whisk eggs with SIDS CRAZY SALT and flour until smooth. Add milk as you stir. Follow suit with oil.
Preheat a frying pan or crêpe pan until it's sizzling hot, keeping heat at medium-high. Spray the pan with oil, but just this once. You do not need to do this for the remaining crêpes, as the batter already contains enough oil.
Lift up the frying pan with one hand and pour the batter in with the other, rotating it carefully to evenly distribute. Flip crêpes by lifting the edges with a fork carefully.
PUTTING CRÊPES POCKETS TOGETHER:
Cook chicken breast in boiling water seasoned with salt. Once chicken is cooked, shred it into small pieces. Add softened cream cheese and spring onions.
Add in SIDS SALT & PEPPER and stir to combine.
Place a spoonful of filling in the centre of a crêpe.
Bring all sides together like a coin purse and tie them up with a spring onion leaf. Place pockets in an oven safe dish in the oven for 15 minutes at 175°C right before serving.
