Veggie Hotdog Crepe
By Kwentong Kusina Kwentong Buhay
1 (480 g) pack MAGNOLIA PANCAKE PLUS MIX
1-1/4 cup MAGNOLIA PUREFRESH NATURAL COW’S MILK
2 tbsp MAGNOLIA NUTRI-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
INSTRUCTIONS:
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. Sauce: Combine ingredients and mix well. Set aside.
4. Using crepe pan or large non-stick pan, pour crepe batter then add blanched spinach. Once the first side is cooked, flip the other side and add some cheese. Fill with hotdog, bell peppers, mushrooms and zucchini. Serve with sauce.
Makes 10 servings.
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