PAKO STUFFED CREPES


Ingredients:

CREPE:

2 cup MAGNOLIA ALL PURPOSE FLOUR
1 tbsp sugar
1 cup MAGNOLIA FRESH MILK
1-1/2 cups water
4 pc MAGNOLIA BROWN EGGS, beaten
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, melted

DRESSING:

3 tbsp bagoong Balayan
1/2 cup extra virgin olive oil
1/4 cup calamansi or dayap juice
4 cloves garlic, fried then finely chopped
2 tbsp honey

FILLING:

1-1/2 cups sliced PUREFOODS SWEET HAM
1 cup sliced cucumber
1 cup sliced tomatoes
1 cup iceberg lettuce, torn into bite-size pieces
1 cup pako, blanched and trimmed
1 cup sliced ripe mangoes

Procedure:

CREPE:
  1. In a large bowl, whisk together flour and sugar. Gradually add milk, water, eggs and butter while stirring, until mixture becomes smooth.
  2. Heat a non-stick pan over medium heat and pour approximately 1/4 cup of mixture. Tilt pan in a circular motion for even surface. Cook until lightly brown then loosen with spatula. Cook other side. Set aside.
  3. Combine bagoong, olive oil, calamansi or dayap juice, garlic and honey in a bottle with a tight fitting lid. Shake well.
  4. Combine all filling ingredients in a bowl. Set aside.
  5. To assemble, lay crepe flat on a plate. Place a heaping spoonful (or two) of the filling. Wrap and roll like a lumpia. Serve with dressing on the side.
Makes 8 to 10 servings.
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