Risolles is a familiar snack in the Indo-Dutch kitchen. The most common filling is either minced meat or chicken ragout. Just recently I was inspired to fill the risolles with a Californian mix of ingredients. It happened while I was eating a ham and cheese sandwich. I asked my self the question; why not put that in the risolles? And from one thing came the next as I also started adding avocado (buttery and smooth tasting) and jalapeno (a well known local green pepper which is mildly hot) for the zing. Combine that with some mayonnaise and you got yourself a California Risolles.
- 175 gr flour
- ¼ 1 milk
- 2 eggs
- Pinch of salt
- 50 gr cheddar cheese, sliced
- 50 gr ham, sliced
- 1 avocado, peeled and sliced
- 50 gr / 1.75 oz jalapenos, sliced
- Bread crumbs
- Vegetable oil for deep frying
- In a large mixing bowl, whisk together the flour and one egg. Gradually add in the milk stirring to combine. Add the salt, beat until smooth.
- Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Whisk the second egg in a bowl. Take one crepe and put a slice of cheese, ham, avocado and some slice jalapenos on top of each other. Top it off with a dab of mayonnaise. Fold the sides in over the filling and roll from the bottom to the top. Brush a bit of the egg at the end to help seal the risolles. Roll the risolles in the egg and then roll in the bread crumbs. Deep fry all the risolles until golden brown. Put on paper towel to drain. Serve warm with chilli sauce.