Pancakes
4 eggs
pinch of salt
1 tsp. caraway seeds
1 tsp. curry powder
80 g wheat flour (2.8 ounces)
Zest of 1 lime
115 g melted butter (4 ounces)
200 ml cream (7 ounces/0.8 cup)

Filling

1 tbsp. finely chopped sweet chilli pepper
4 tbsp. cooked, chopped chicken breast
2 tbsp. grated Parmesan cheese
1 handful sliced head lettuce
1 tbsp. curd or sour cream
Spring onion

Mix all the pancake ingredients together and blend to form a smooth batter.

Heat crepe pan and cook pancakes until golden on both sides.

Fill pancakes, fold them and garnish with fine slices of spring onion.

The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.