Prepare K&N’s Chicken Frankfurter as per instructions on label; cut into small chunks and set aside.
In a preheated pan, melt butter and add oil. Add garlic, onion and sauté until onions are soft and translucent.
Add mushroom and cook for 2 minutes. Add chunks of K&N’s Chicken Frankfurter and cook for another minute on medium low heat.
Add all-purpose flour, water, chicken stock and mix well.
Add salt, black pepper powder, red chili flakes and thyme; cook until it starts to thicken.
Add cream and parsley. Give it a good mix. Turn off flame and let it cool to room temperature.
Add prepared filling in the middle of the crepe. Fold edges inwards while rolling it outwards giving it a roll shape and seal with flour mixture.
Dust the roll in all-purpose flour, dip in eggs and coat in bread crumbs. Set aside.
Heat oil in a frying pan and deep fry crepe rolls until crispy and golden brown. Serve and enjoy.
In a bowl; add eggs, milk, salt and mix well.
Add all-purpose flour and mix until no lumps remain.
Add oil and give it a good mix until oil has incorporated in the batter. The crepe mixture must be runny but not too runny. Let the batter sit for 10 minutes.
Grease a preheated fry pan with oil and pour ⅓ cup full of crepe mixture.
Spread evenly and cook on low flame on both sides until fully cooked and light golden brown in color. Set aside.