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Makes 4 to 6 servings
Preparation time: 1 hour


Crepe Batter:
¾ cup rice flour
¼ cup cornstarch
1 cup all-purpose flour
1 tablespoon turmeric powder
Salt, to taste
2 cups water
¼ cup oil
Oil, for brushing
6 pieces eggs
Black sesame seeds, for topping
¼ cup wansuy, chopped finely
¼ cup green onion, chopped finely

Filling #1:
1 cup shrimps, cooked
1 cup bacon
1½ cup bean sprouts, chopped
Dressing #1:
3 tablespoons pineapple juice
2 tablespoons honey
1 teaspoon Sesame oil
salt and pepper to taste

Filling #2:
¾ cup kesong puti, crumbled
½ cup tomatoes, sliced thinly
¾ cup kangkong leaves, finely shredded
1 tablespoon calamansi juice
2 tablespoons olive oil
2 teaspoons brown sugar
salt and pepper to taste

Filling #3:
1 cup tocino, cooked and chopped
½ cup carrots, cut into small dice
½ cup radish, cut into small dice
½ cup cucumber, cut into small dice
Dressing #3:
1 tablespoon salt
3 tablespoons sugar
3 tablespoons vinegar
salt and pepper to taste

Filling #4:
1 cup skinless longganisa, cooked and crumbled
1 cup cabbage, shredded
½ cup tomatoes, sliced thinly
¼ cup white onion, sliced thinly
Dressing #4:
2 tablespoons sinamak
1 tablespoon olive oil
1 teaspoon brown sugar
salt and pepper to taste


1. In a bowl, mix together rice flour, cornstarch, flour, turmeric, five spice, and salt to taste until well combined. Mix in water and oil until a smooth, thin batter is achieved.
2. Lightly brush a non-stick pan with a little bit of oil. Place the meat onto the pan and spread them out, cooking for a few minutes.
3. Pour a ladle of batter into the pot and spread thinly over the pan. Turn the heat to medium, sprinkle on the corresponding vegetable on top, and let the crepe cook. Flip.
4. Crack an egg onto the crepe and gently break then spread over the top. Sprinkle black sesame seeds, wansuy, and chopped green onion on top. Allow to cook for a few more minutes. Flip.
5. Continue cooking until the crepe becomes slightly crisp.

Dressings and Vinaigrettes:
1. Mix the different dressings/ vinaigrettes for each of the filling.
2. Once done, take all prepped ingredients and place in separate bowls.
3. Pour over dressing/ vinaigrette over ingredients and toss.

6. Take a crepe and a spoonful of seasoned filling and place it in the middle of the crepe
7. Fold crepe by thirds over the filling then cut the crepe in the middle.
8. Repeat for all the fillings.

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