First I made the dough for pancakes. You can do it in any familiar way for you. I usually start by mixing 2 eggs with sugar, 2 tablespoons flour, 2 tablespoon potato starch, 1 tbsp oil and then add 250 ml. warm milk. Since then, I came across this method of mixing pancake dough, I forgot about the saying "the First pancake is always lumpy". Pancakes are obtained thin, porous and perfectly removable. But this time I wanted quite so exotic and part cow milk I substituted coconut milk. The dough is thicker and I splashed boiling water 50g

Baked thin pancakes. Thanks to the starch, the pancakes turn very well and keep their shape. And structure have a very airy and light

Now make the filling of chicken and curry sauce from Blue Dragon

Fillet finely chop, fry in a little sesame oil, add green chopped chili pepper

And add the curry sauce from Blue Dragon to extinguish for 10 minutes, season with salt and pepper

Pour the coconut milk and saute for another 10 minutes. The flavors this time were stunning

Start farshirovaniya. Well here I was not inventing anything new. As usual. The filling on the edge of the pancake and wrap envelope

Per serving of 2 pancakes

You can stop and fry the pancakes in butter, but I decided to make a fill, so didn't ask my family the sauce than to eat these pancakes. We usually have pancakes with sour cream or with condensed milk, but this version I do not know what to submit, so go ahead. Melt butter in a pan, add 1 tbsp flour and fry until Golden brown

Intensively stirring, pour the flour, coconut milk and, stirring, bring to thick. Just add salt to taste

Posted portioned pancakes with curry pour the sauce and sent in heated to 180 degrees oven for 15 minutes before Browning top

Name your favorite household Breakfast, or put the finished pancakes in a container and go camping. The spiciness of chili and curry perfectly softens coconut sauce. Turned out very tasty and unusual.