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Festive kujulpan

Make your own pancakes!

Portsjoneid 1 persons, Küpsetusaeg 55 minutes


  • 200 g flour
  • 4 eggs, separated
  • 400 ml water
  • 4-5 tablespoons oil
  • 150 g steak, in thin strips
  • 2 tablespoons soy sauce
  • 2-3 tablespoons sesame oil
  • 1-2 tablespoons sesame seeds, roasted
  • 150 g chicken breast, in thin strips
  • 150 g shrimp, scalded and peeled
  • ½ teaspoon sugar
  • 1 spring onion, in rings
  • 6 shiitake mushrooms, sliced
  • 1 Japanese cucumber, seeds removed
  • 150 g carrot
  • 150 g green bell pepper


  • 'Place the flour, a pinch of salt and 2 egg yolks in the food processor and mix using the steel blade. Add the water.
  • Leave the batter to rest for a while and then fry 12-16 pancakes, cutting the edges to neaten if desired. The pancakes must be very thin, with a spoonful of batter in the frying pan.
  • Then, in a separate frying pan, fry the rest of the egg yolks (season to taste with salt) and then the egg whites (season to taste with salt). Then cut everything into thin strips.
  • Heat a bit of oil in the wok and stir-fry the steak, seasoning with soy sauce and sesame oil. Then heat a bit of the oil in the wok and stir-fry the chicken, seasoning to taste with sesame seeds, sesame oil and salt. Cut the shrimps in thin strips and mix with salt, sugar and vinegar.
  • Finally, repeat again with the shiitake, seasoning with soy sauce and sesame oil. Then grate the cucumber, carrot and green bell pepper in the food processor using the shredder and sprinkle with salt. Squeeze out the water. Fry each vegetable separately in the wok and add some drops of sesame oil, before seasoning with salt.
  • Now arrange the pancakes in the middle of a large dish and surround with the various fillings (preferably in different serving dishes). Everyone can fill their pancake as they wish. Serve with soy sauce.
  • 55 minutes total preparation time
Festive kujulpan | Philips Chef Recipes

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