- K&N’s Burger Patties - 4 patties
- Burger sauce - as required
- Crepe sheets - 8
- Mozzarella cheese - as required; shredded
- Iceberg lettuce – 8 leaves
- Egg whites - 4; fried
- Onion rings - 8-12
- Tomato - 8-12 slices
- Cucumber - 8-12 slices
For Crepe:
- All-purpose flour - 1 cup
- Eggs - 2
- Salt - ¼ tsp
- Milk - 1¼ cup
- Butter - 2 tbsp; melted
Add a layer of cheese in the center of crepe sheet. Fold the edges of crepe covering the cheese placed in the center making a hexagon shape.
Place them on a greased griddle and cook for 1-2 minutes on each side.
Fry K&N’s Burger Patties as per instructions on pack.
On the prepared cheese-filled crepe base; layer by placing iceberg lettuce leaf, K&N’s Burger Patties and cooked egg white.
Top with onion rings, tomato slices, cucumber slices and drizzle burger sauce; place the other cheese-filled crepe on top.
Crepe burger is ready. Serve and enjoy.
For Crepe:
In a bowl add all-purpose flour, eggs, salt, milk and butter; whisk well until no lumps remain. Your crepe mixture is ready.
Add a ladle full of crepe mixture on a preheated griddle. Cook each side until light golden brown in color. Your crepe is ready. Make 8-10 crepes.
- Mayonnaise - 1 cup
- Tomato ketchup - ½ cup
- Mustard paste - 1 tbsp
- Sweet chilli sauce - 2 tbsp
- Paprika powder - 1 tsp
- Black pepper powder - 1 tsp
- Salt - 1 tsp
In a bowl, add mayonnaise, tomato ketchup, mustard paste, sweet chilli sauce, paprika powder, black pepper powder, salt and mix well. Burger sauce is ready.