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Lina Lina Luau Moa (Chicken and Luau Crepes)

Demonstrated by: Herbert Kealoha Hoe of Ai Pono.
Healthy Hawaiian Recipes - September 16, 2000.

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Ingredients:

Lina Lina Luau Moa (Chicken and Luau Crepes)

Crepes

  • 1 1/2 cups water
  • 1 cup whole wheat flour
  • 2 egg whites

Chicken Luau and Cream Sauce

  • 1 lb luau leaves
  • 5 cups water
  • 1 lb boneless, skinless chicken pieces, thinly sliced
  • 1 cup instant non-fat dry milk
  • 2 tablespoons flour
  • 2 tablespoons water
  • Toasted coconut flakes

Directions:

  1. In a medium bowl, combine ingredients for crepes; mix until smooth.
  2. Heat a 6-inch heavy non-stick skillet.
  3. Spray with non-stick baking spray.
  4. Pour about 1/4 cup of batter into the skillet.
  5. Cook crepe until lightly browned on both sides.
  6. Repeat until all batter is used.
  7. In a large saucepot, add luau leaves and 3 cups of the water; cook for 45 minutes or until leaves are done.
  8. Drain and return cooked leaves to saucepan.
  9. In a medium saucepan, saute chicken; add the remaining 2 cups water and the instant milk.
  10. Bring to a boil; lower heat and cook until chicken is done.
  11. Remove chicken and add to luau leaves along with 1/2 of the milk mixture.
  12. Cook until liquid evaporates.
  13. Combine the 2 tablespoons flour with the 2 tablespoons water; add to remaining milk mixture and cook, stirring constantly, until mixture thickens.
  14. To serve, place about 1/3 cup chicken-luau mixture in center of each crepe and roll.
  15. Top rolls with cream sauce and garnish with coconut flakes.

Makes 8 to 10 servings.

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