Alamarra Crêpe Recipes

Chicken Teriyaki - enough for six - 12 inch Original Style or Buckwheat crêpes

Ingredients For Marinade:

• 1 cup water
• 2 tablespoons brown sugar
• 1/2 teaspoon powdered ginger
• 2 tablespoons soy sauce
• 2 tablespoons corn starch

Ingredients For Teriyaki:

• 1 pound boneless chicken cut into small pieces
• 1/2 cup diced pineapple
• 2 cups sliced mushrooms
• 1 medium sliced green or red pepper
• 2 cups of peas
• 1 can drained water chestnuts
• 2 cups carrots

Instructions:

• Whisk together first four ingredients into a sauce. (No corn starch)
• Use 1/3 of the sauce to marinade the chicken for 1 hour.
• Add corn starch to remaining 2/3 of sauce and cook until thick.
• Cook the marinade chicken in a non-stick fry pan or wok.
• Add vegetables and cook for five minutes.
• Drain off water from vegetables.
• Stir in sauce.
• Place two to three tablespoons of filling on each crêpe and roll or fold as desired.

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