Crepe-Covered Embutido

Crepe-Covered Embutido


Crepe Batter:

  • 4 pieces eggs
  • 1/4 cup melted butter
  • 2 cups fresh milk
  • 1 package MAYA Original “Fluffy and Tasty” Hotcake Mix 200 grams


  • 1/2 kilo ground pork
  • 1/3 cup pickle relish
  • 6 slices ham, finely chopped
  • 1/4 cup raisins
  • 1/4 cup tomato sauce
  • 3 pieces eggs
  • 1/2 cup grated cheese
  • 2 tablespoons chopped green bell pepper
  • 1/4 cup finely chopped carrots
  • salt and pepper to taste


Prepare Crepes:

  1. In a mixing bowl, beat eggs, melted butter and fresh milk until well combined then add in the hotcake mix.
  2. Keep stirring until no lumps and batter becomes smooth.
  3. Use a 6-inch non-stick frying pan and ladle a scant of ¼ cup crepe mixture.
  4. Tilt the pan from sides to sides to have an even layer of crepe. Repeat the same procedure until all crepe batter is used. Set aside.

Prepare Embutido:

  1. In a bowl, combine all the ingredients and mix until well-blended.
  2. Divide the mixture into 2 then wrap in aluminum foil or plastic.
  3. Roll tightly and seal the ends.
  4. Place in a steamer and cook until done.
  5. Unwrap in foil then wrap with a layers of crepes.
  6. Chill and serve.


3 pieces medium-sized embutido

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