- Number of people : 30 people
- List of ingredients :

Vegetables :
- Mango: 3 kg
- Courgette: 2 kg
- Red pepper: 1.5 kg
- Carrot: 1.5 kg
- Red onion: 1 kg
- Fresh coriander: 200 g

Meat and fish :
- Chicken (fillets): 3.5 kg
- Peeled prawns: 2 kg

Dry grocery :
- Buckwheat flour: 1.5 kg
- Unsalted roasted peanuts: 500 g
- Soy sauce (sweet and savoury): 500 mL (250 mL each)

BOF (Butter, Eggs, Cheese) :
- Fresh eggs: 15 pieces
- Grated Emmental cheese: 800 g

Herbs and spices :
- Fresh lemongrass: 100 g

- Buckwheat flour: 1.5 kg = €6
- Mangoes: 3 kg = €12
- Courgettes: 2 kg = € 8
- Red peppers: 1.5 kg = € 9
- Carrots: 1.5 kg = € 6
- Red onions: 1 kg = € 4
- Chicken (fillets): 3.5 kg = €35
- Peeled prawns: 2 kg = €40
- Unsalted roasted peanuts: 500 g = €8
- Soy sauce (sweet and sour): 500 mL = €4
- Fresh eggs: 15 pieces = €4
- Grated Emmental cheese: 800 g = € 6
- Fresh coriander: 200 g = € 3

Estimated labour for preparation/cooking/serving: ~€50
Estimated energy (gas/electricity): ~€10

Total cost of raw materials + labour + energy = ~205 € (~6.83 €/person). Recommended à la carte price with coefficient x3 = ~20 €/person.

- Total active time : Approximately 2h30
- Total passive time : About 3 hours

Prepare the pancake batter (20 min active / 30 min passive) :
Mix 1.5 kg buckwheat flour with 15 eggs and gradually add around 2.5 L water to obtain a smooth, homogenous texture. Leave the dough to rest in a cool place for at least 30 minutes.

Marinate the chicken and eggs (15 minutes active / 2 hours passive):
Cut the chicken fillets into strips. Mix with the finely chopped lemongrass and 250 ml sweet soy sauce. Marinate for at least 2 hours in a cool place. Also place the eggs in a mixture of water and salted soy sauce to marinate.

Cut the julienne vegetables (30 min active / no passive) :
Wash and peel the carrots and mangoes. Finely julienne the mangoes, courgettes, red peppers, carrots and red onions. Set aside separately.

Cook the chicken and prawns (30 mins active / no passive) :
Brown the marinated chicken in a hot wok with a drizzle of oil until golden brown. Set aside. Sauté the prawns quickly in the same wok to keep them soft.

Assemble the crêpes (45 min active / no passive) :
Cook thin crêpes on a hot griddle. Garnish each crêpe with a portion of julienne vegetables, a few pieces of chicken or prawns, crushed peanuts, a little grated Emmental cheese and a few fresh coriander leaves. Roll the crêpe into a nem shape or fold into a triangle, as desired.

- Use a large white plate to highlight the colours of the vegetables.
- Place two rolled or folded crêpes on each plate.
- Add a small bunch of fresh coriander to garnish.
- Serve with an individual ramekin containing a little soy sauce for dipping.

- Information :
Approximately 450 kcal per portion (2 pancakes).
Good source of protein thanks to chicken/shrimp and eggs.

- Allergens :
Eggs
Milk (Emmental)
Peanuts
Soya

- Techniques:
To ensure that the crepes cook evenly, lightly grease the crepe maker between each pass.

- Presentation:
Play up the liveliness of the colours to make the dish more appetising.

- Hygiene :
Respect the cold chain for chicken and prawns. Do not store sensitive products above +4°C. Use extra-fresh eggs to avoid any health risks.

- Anti-waste:
The vegetable trimmings can be used to make a homemade stock. Leftover Emmental cheese can be reused in other dishes, such as a quiche or gratin.

Team creation of technical data sheets