I had glorious intentions: I was going to make chicken sausages at home and stuff these pepper crêpes with them; hmm. I ended up buying a package of chicken franks at the store, (super salty), to save time. Still, wrapped in these pepper crêpes, slathered with some muhammara, it was a decent attempt at giving these plebeian franks a royal garb.
INGREDIENTS: Makes 12 to 14 crêpes
- 1 1/2 package of chicken franks (12 dogs)
- 1 cup of prepared muhammara
- To make the crêpes: 5 Large eggs
- 2 yellow peppers, roasted, peeled and seeded
- 1 Teaspoon mashed garlic
- 1 small onion
- 1/4 cup minced parsley
- 1 cup all-purpose flour
- salt, 1/4 teaspoon black pepper, 1/2 teaspoon of cumin
- 1/2 cup of milk
- 1/2 cup of water
- Place the eggs, water, milk, flour, spices and peppers in the bowl of a food processor or blender; purée the mixture and let it sit for 30 minutes.
- Prepare the crêpes by heating up a small crêpe pan or skillet and greasing it and cooking the crêpes on both sides; keep them warm stacked in the oven and pan-fry or grill the chicken franks.
- To serve, slather some muhammara sauce generously on the crêpe, place a chicken dog in the middle and tie the crêpe with a pick. Serve warm.
For the muhammara recipe, click here. In this recipe, I used red pepper paste in a jar to make the muhammara; of course, it would taste finer with actual red peppers or roasted red peppers in a jar like piquillos.