• Spinach crepes with chicken, chilli noodles n' crispy veg filling served with curry, garlic and chilli dressing.

Spinach crepes with chicken, chilli noodles n' crispy veg filling served with curry, garlic and chilli dressing.


 12 Nov 2015

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Spinach crepe:
2 eggs
1 cup of flour
3/4 milk
1/2 water
3 tablespoons of melted butter
1 cup of spinach leaves fresh or frozen
Chicken, chilli noodles n' crispy veg filling:
2 red capsicum
A packet of snow peas (approx. 15 )
3 carrots
3 Indomie Mi Goreng noodle packs
2 chili oil sachets
6 chicken drumsticks
Dressing:
7 tablespoons of natural Greek yoghurt
2 teaspoons of curry powder
1 teaspoon of garlic powder
The contents of one chilli sachet
Salt and pepper to taste
In a pot, fry 6 drumsticks in 1 tablespoon of butter for 5 min stirring occasionally, cover with water and boil for 45 min. When done shred chicken off bone and remove skin. In a blender mix egg, flour, milk, water, butter and spinach pulse for 20 seconds and leave in the fridge for 30 min. Cook 3 Indomie noodle packs as per instructions, drain water and stir through 2 sachets of chili oil, add shredded chicken and set aside to cool. Chop up vegetables finely and add to cooled noodles. Fry crepes in butter, stuff with filling and roll them up. Add Greek yogurt, curry powder, garlic powder and chili oil in a bowl and stir, add salt and pepper to taste. Enjoy!

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