Crepe Batter:
4 pieces eggs
1/4 cup melted butter
2 cups fresh milk
1 package MAYA Original “Fluffy and Tasty” Hotcake Mix 200 grams
Embutido:
½ kilo ground pork
1/3 cup pickle relish
6 slices ham, finely chopped
¼ cup raisins
¼ cup tomato sauce
3 pieces eggs
½ cup grated cheese
2 tablespoons chopped green bell pepper
¼ cup finely chopped carrots
salt and pepper to taste
Prepare Crepes: In a mixing bowl, beat eggs, melted butter and fresh milk until well combined then add in the hotcake mix. Keep stirring until no lumps and batter becomes smooth. Use a 6-inch non-stick frying pan and ladle ¼ cup crepe mixture. Tilt the pan from side to side to get an even layer of crepe. Repeat the same procedure until all crepe batter is used. Set aside.
In a bowl, combine all the ingredients for embutido, mix until well-blended. Divide the mixture into 2 then wrap in aluminum foil or plastic. Roll tightly and seal the ends. Place in a steamer and cook until done. Cool. Unwrap in foil then wrap with a layer of crepes. Chill and serve.
Yield: 3 pieces medium-sized embutido
This embutido recipe is the one I’m taking note of that I will try to make for the holidays. I might have to ask help from my boys. I have tried making embutido in the past, I can sure make use of their arm muscles since I don’t have the kitchen mixer to do that. I’ll make sure the hubby gets the acoustic guitar stand at Musicians Friend for Christmas for his reward anyway. 🙂
I can’t wait to try out this Crepe Covered Embutido to add to our Noche Buena menu.
