250g bread flour
250g cake flour
7 large eggs
150g oil / clarified butter
500g Chorizo Filipino
1 package Kesong Puti (about 8 pieces)
Tomatoes, blanched, peeled, and diced
Sift flour, salt, and sugar into a bowl. Add eggs and a little milk to make a smooth paste with the flour until lump-free. Gradually mix the rest of the milk and oil. Batter should be the consistency of heavy cream. If it's still too thick, add water. If lumpy, pass through a chinoise or a strainer. Let batter rest for 2 hours in the fridge before frying. If thick after refrigeration, add milk.
Grease a 6-7 inch crepe pan or skillet with oil. Heat over moderately-high heat. Remove from heat and pour 1/4 cup of the batter. Tilt to cover bottom with a thin layer. Bring back to heat until edges are lightly browned.
At this point, add about 2 tablespoons of chorizo, 1 tablespoon crumbled kesong puti, and 1 tablespoon tomatoes. Fold crepe over and use butter to seal sides.
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