Vietnamese Savory Egg Crepe with Chicken & Zucchini
A light and flavorful Vietnamese-inspired savory egg crepe, filled with tender lean ground chicken, fresh zucchini, and aromatic spring onions, served with a delicate dipping sauce.
Ingredients
- Rice Flour30 g
- Lean Ground Chicken50 g
- Fish Sauce10 ml
- Spring Onion10 g
- Rice Flour30 g
- Vegetable Oil3 ml
- Egg2 large
- Egg White1
- Zucchini80 g
- Fresh Mint5 g
- Fresh Cilantro5 g
- Lime Juice5 ml
- Sugar5 g
- Water15 ml
Instructions
- 1Step 1
In a bowl, whisk eggs, egg white, rice flour, and 30ml water until smooth. Season lightly with salt and pepper.
- 2Step 2
Heat 1ml vegetable oil in a non-stick pan over medium heat. Pour a thin layer of batter to form a crepe, cook for 1-2 minutes per side until golden.
- 3Step 3
In the same pan, heat remaining 2ml vegetable oil. Add ground chicken and cook, breaking it up, until browned (about 3 minutes).
- 4Step 4
Add zucchini (finely diced) and half of the chopped spring onion to the pan with chicken. Sauté for 2-3 minutes until zucchini is tender-crisp.
- 5Step 5
Remove filling from heat. Stir in chopped fresh mint and cilantro.
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