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Asian Egg Crêpes with NY Style Chopped Cheese Filling

A staple in New York bodegas, the chopped cheese sandwich is paired with the Chinese egg crepe for a delicious hand-held meal. Spoon cheesy meat filling – a blend of Garlic and Onion Powders, ground beef and cheese – onto crepes and roll like a burrito. Top with tangy dill pickle sauce.

30 min
PREP TIME
30 min
COOK TIME
400
CALORIES
26
INGREDIENTS

INGREDIENTS

  • Sauce
  • 1/2 cup (125 mililiters) mayonnaise
  • 1/4 cup (60 mililiters) finely chopped dill pickles
  • 2 tablespoon (30 mililiters) ketchup
  • 1 tablespoon (15 mililiters) French's Classic Yellow Mustard
  • 1/4 teaspoon (1 mililiters) Paprika
  • 1/4 teaspoon (1 mililiters) Garlic Powder
  • Crepes
  • 2/3 cup (150 mililiters) flour
  • 2 tablespoon (30 mililiters) cornstarch
  • 1/2 teaspoon (2 mililiters) Sea Salt Grinder
  • 1 1/2 cups (375 mililiters) warm water
  • 1 tablespoon (15 mililiters) vegetable oil, divided
  • 1/2 teaspoon (2 mililiters) sesame oil or vegetable oil
  • 4 eggs, divided
  • Chopped Cheese Filling
  • 2 teaspoon (10 mililiters) Onion Powder
  • 1 teaspoon (5 mililiters) Garlic Powder
  • 1/2 teaspoon (2 mililiters) Black Pepper Coarse Grind
  • 1/2 teaspoon (2 mililiters) Sea Salt Grinder
  • 1 pound (500 gram) ground beef
  • 1 tablespoon (15 mililiters) vegetable oil
  • 1/2 cup (125 mililiters) chopped onion
  • 4 slices processed cheddar cheese
  • 1 cup (250 mililiters) French's Original Crispy Fried Onions
  • 1 cup (250 mililiters) shredded lettuce, such as romaine or iceberg

Preparation

  • 1 In a large saucepan simmer coconut milk and yellow curry paste over medium heat for 5 minutes. Add chicken, fish sauce, brown sugar, bamboo shoots, frozen peas and chicken stock.
  • 2 Simmer for 10 minutes, stirring occasionally.
  • 3 Serve with cooked Jasmine Rice and garnish with fresh basil.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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