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1
Put the flour in a bowl, eggs and salt, then mix a little. Add the oil then gradually add the milk while stirring constantly and mix well.Let stand for 30 minutes in a room temperature. Cook the filling while waiting the crepe mixture to set.
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2
Put the non-stick pan over medium heat. Pour-in about 1/3 cup of the crepe mixture into pan. Tilt the pan to distribute the mixture as evenly as possible.
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3
Cook until the mixture becomes dry but not brown about 1 to 2 minutes. Set aside.
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4
Cook the filling :
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5
Heat the pan. Pour-in the vegetable oil. When the oil is hot, add the shrimp then chorizo. Stir fry until the prawn change in color. Remover from the pan. Set aside.
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6
Saute garlic until fragrant then add onions.
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7
Add the pork and cook until brown. Add water. Simmer then add the pork and bouquet garni broth cubes. Add the sweet potato and carrots.
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8
Cook until half done. Add the bamboo shoots, celery stem and string beans. Let it cook for 3 minutes. Add the tofu, cabbage, celery leaves and parsley.
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9
Add the fish sauce to taste.
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10
Cook the sauce:
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11
In a sauce pan. Mix all the sauce ingredients except cheese and 1/2 of the garlic.
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12
Bring to a boil in low heat. Add the Raclette cheese and garlic then stir until the sauce thickens.
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13
Wrapping instructions:
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14
Place the wrapper in a plate one at a time. Place the few lettuce leaves on middle top of the wrapper.
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15
Spoon 2 to 3 tbsp of the filling into the middle part of crepe wrapper.
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16
Fold the bottom of the wrapper first then the two sides until completely sealed.
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17
Top with the cheese sauce, crushed nuts, some chorizo. Add garlic if desired.
