- K&N’s Frankfurter Sausage - 4
- K&N’s Stok - 1 cube
- 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 chilli flakes - ½ tsp
- Thyme - 1 tsp
- Cream - 2 tbsp
- Parsley - 1 tbsp; chopped
Prepare K&N’s Frankfurter Sausage as per instructions on pack; 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 Frankfurter Sausages and cook for another minute on medium low heat.
Add all-purpose flour, water, K&N’s Stok and mix until dissolved.
Add salt, black pepper powder, red chilli 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.
Assembling
Ingredients
- 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
Method
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 1/3 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.