Thursday, September 16, 2010


The question: "What's for dinner?" always hunt us! So we decided to post some more recipes that can be made quickly and will make even the picky eaters happy. And who doesn't love crepes? These ones were made with chicken, but to make your life easier you can double the batter recipe and make dessert, just use some strawberries with cool whip, dulche de leche, brigadeiro, whatever your imagination allows you.

Carla Amorin's Porcelain

2 large eggs
10oz milk
1 tbsp oil
1/2 cup cornstarch (2.5oz)
1/2 cup all-purpose flour (2.1oz)
1/2 tsp salt
1/2 tsp baking powder

1 large diced onion
14oz cooked and shredded chicken
3 diced tomatoes
1 small grated carrot
3/4 cup corn
3/4 cup tomato sauce
hot sauce

Tomato sauce
Cheese (optional, it can be any kind of cheese)

1. Blend eggs, milk, cornstarch, flour, salt and baking powder until combined, the batter will be watery. If possible, allow batter to rest for 15 minutes.
2. Heat a skillet and grease with a little oil to cook the first crepe, after that it is not necessary to grease the pan. Use a ladle to measure the amount of batter.
3. When the edges of the crepes are no longer sticking to the pan, flip over with the help of a spatula and cook the other side for a couple of seconds. Repeat these steps with all the batter and reserve.

4. Sautee the onion in butter and add chicken. Cook for a couple of seconds and add the tomatoes, carrot, corn and tomato sauce. Mix well and season with oregano, basil, hot sauce and salt.

To finish
5. Put the chicken filling in the crepe close to the edge, and carefully roll it. Place all the filled crepes in a baking pan and spread a little tomato sauce and cheese on top (if you're using cheese). Place in low heat oven for 5-10 mintues until crepes are warm and the cheese melted. Serve immediately.

Tips: If you make a thin crepe, do not over cook it, otherwise it will crack when rolling.
This batter is very light and flavorful, pretty much anything you put on it will taste good.
Make sure you put the carrots in the filling. In the end, it will taste great and will be healthier!

Can I freeze it? YES! You can freeze the crepes separated with a plastic up to 3 months.
You can freeze the filling after is cooled up to 2 months. And you can also freeze the crepes already filled for up to 2 months.

Makes 10-15 crepes

Carla Amorin's Porcelain


  1. The crepes look delicious! Great video :)

  2. The site is very slow! Just log in here awhile ago. Priscilla, thank you for your kind comment you made earlier. You're being so supportive & encouraging. I'm really appreciate it. Btw, you crisps look awesome luscious. Thanks for sharing. Hope you're having a great day.
    Cheers, Kristy

  3. Thank you very much girls, for the visit and comment!

  4. get the ultimate utensils list for an ideal kitchen


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