Indonesian Crumbed Crepe Rolls with Creamy Chicken and Carrot Ragout

What you need

• 150 g (5 oz) boneless chicken thigh
• 75 g (2 1/2 oz) carrot, cut into small dice
• 1 egg, for the crepes
• 350 ml (1 1/2 cups) milk
• 150 g (1 1/4 cups) all-purpose flour, plus 3 tbsp for the filling
• 2 tbsp margarine or butter, plus 1 tsp melted for the batter
• 1/2 onion, finely chopped
• 350 ml (1 1/2 cups) chicken stock
• 1/2 tsp salt, or to taste
• 1/4 tsp ground white pepper
• 1/4 tsp ground nutmeg
• 1/2 tsp sugar
• 2 eggs, beaten, for coating
• 150 g (2 1/2 cups) coarse breadcrumbs
• vegetable oil, for deep-frying

Method

Restated from the original video

1. 1

   Simmer the chicken in a small pan of water until cooked through, 74 °C (165 °F) inside or no pink left, 15-20 min. Lift it out, cool slightly and cut into small thin pieces.

2. 2

   Boil the carrot in the same water until tender, about 5 min, then drain.

3. 3

   For the crepes, whisk the egg with the milk, then whisk in 150 g of flour a little at a time until smooth. Stir in 1 tsp melted margarine.

4. 4

   Heat a lightly greased non-stick pan about 12 cm (5 in) across over low-medium heat. Pour in a thin layer of batter, swirl and cook until set and dry on top, about 1 min. Do not flip. Stack the crepes and repeat with all the batter.

5. 5

   For the ragout, melt 2 tbsp margarine in a saucepan and soften the onion until fragrant, 2-3 min.

6. 6

   Stir in 3 tbsp flour and cook for 1 min until it forms a paste.

7. 7

   Pour in the stock little by little, stirring all the time, until smooth.

8. 8

   Add the chicken, carrot, salt, pepper, nutmeg and sugar and cook, stirring, until very thick, 3-5 min. Spread on a plate and cool completely.

9. 9

   Put a spoonful of ragout near the edge of a crepe, fold in the sides and roll up into a neat parcel. Repeat with the rest.

10. 10

    Dip each roll in the beaten eggs, then roll in the breadcrumbs until fully coated.

11. 11

    Heat 3 cm (1 1/4 in) of oil in a deep pan over medium heat. Fry the rolls a few at a time, turning, until golden brown all over, 3-4 min. Too hot oil browns the crumbs before the filling heats through.

12. 12

    Drain on paper towels and serve warm. Makes about 10-12 rolls.

Imported from fimela.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.