One fine night, as I was preparing to cook a simple omelette for dinner, I’ve decided to change my plans and try something new. I’ve decided to add some coconut milk into the egg mixture that I’ve originally started whisking to form an omelette mix… and then I’ve decided to add some flour into it and some salt and sugar and fish sauce and it started forming this really smooth batter. I thought brilliant – I’ve made a pretty decent tasting “pancake” mixture. So I thought about what I was going to do with this batter and decided to just make a “filling” to fold inside the pancake. And the result? Well let’s just say my husband kept asking me to make more…. lol. It was really very tasty, and reasonably easy to make. It may look like it’s not very fulfilling, but I was VERY full by the end of it… and very satisfied 🙂

4 eggs

1 cup coconut milk

1 cup plain flour

Salt and sugar to taste

Fish sauce to taste

Mix all the ingredients to form a smooth (not too thick, not too watery), batter mix.

2 chicken thigh fillets, diced

150g prawns, roughly chopped

1 red capsicum

1 green capsicum

1 onion, sliced

Lemon juice

Fish sauce

Soy sauce

1 tsp hot chilli paste

Salt and Pepper to taste

In a wok, fry the chicken until it browns, add prawns and continue frying until both chicken and prawns are cooked. Add onions, capsicums, and season well with lemon juice, soy sauce, fish sauce, chilli and pepper. Set aside as a pre-cooked filling, ready to be added into the pancake.

Heat a tbsp of oil in a non-stick frying pan. Pour some of the pancake batter into the frying pan and let it cook for a few minutes. Add the filling on top of the pancake, just enough to fill HALF of the pancake mixture on the frying pan. Fold the pancake mixture OVER the filling and cook on both sides for an extra few minutes.

Serve immediately.