- K&N’s Chicken Frankfurter - 4 franks
- Chicken stock - ½ cup
- Butter - 2 tbsp
- Oil - 1 tbsp
- Garlic - ½ tbsp; chopped
- Onion - ½ cup; chopped
- Mushroom - ½ cup; sliced
- All-purpose flour - 1 tbsp
- Water - ½ cup
- Salt - ¼ tsp
- Black pepper powder - ½ tsp
- Red chili flakes - ½ tsp
- Thyme - 1 tsp
- Cream - 2 tbsp
- Parsley - 1 tbsp; chopped
- Crepes - 4-6
- Mushroom sausage filling - as required
- Slurry - as required (½ cup all-purpose flour dissolved in 1 cup water)
- All-purpose flour - 1 cup
- Eggs - 2; beaten
- Breadcrumbs - 2 cups
- Oil - deep frying
For Assembling
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.
For Assembling
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.
- Eggs - 3
- Milk - 1¼ cups
- Salt - ½ tsp
- All-purpose flour - 1 cup
- Oil - 3 tbsp
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.
