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VEGGIE HOTDOG CREPE

Ingredients:

1 (480 g) pack MAGNOLIA PANCAKE PLUS MIX
1-1/4 cups MAGNOLIA FRESH MILK
2 tbsp cooking oil
10 pc PUREFOODS TENDER JUICY HOTDOGS JUMBO
1 cup spinach, blanched
1 cup grated MAGNOLIA CHEEZEE
4 pc roasted bell peppers, cut into strips
2 cups sliced shiitake mushrooms
2 pc zucchini, cut into strips

Sauce:

3 tbsp MAGNOLIA ALL-PURPOSE CREAM
1 tsp finely chopped chives
1 cup spinach, blanched
1 cup grated MAGNOLIA CHEEZEE
4 pc roasted bell peppers, cut into strips
2 cups sliced shiitake mushrooms
2 pc zucchini, cut into strips

Procedure:

  1. Combine pancake mix and milk to make crepe batter and let it rest in the chiller for 30 minutes.
  2. Heat oil in pan. Fry hotdogs and set aside.
  3. Combine sauce ingredients and mix well. Set aside.
  4. Using a crepe pan or large non-stick pan, pour 1/3 cup crepe batter then add same blanched spinach. Once the first side is cooked, flip the other side and add some cheese. Fill with hotdog, bell peppers, mushrooms and zucchini. Repeat with remaining batter. Serve with sauce.
Makes 10 servings.
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