YIELD: 48 servings
¼ cup vegetable oil
2 qts. chopped onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
3 qts. water
1 carton (about 3½ lbs.) commercial potato “pearls”
2 gal. dry cornbread mix
2½ qts. egg substitute or liquid eggs
12 oz. sweetened shredded coconut
¼ cup commercial red-pepper sauce
2 Tbsps. salt
9 lbs. grilled jerk chicken, shredded
6 cups thinly sliced 2" green-onion strips
6 cups commercial Jamaican-style barbecue sauce
1. For crêpes: In large stockpot, heat oil. Add onion and bell pepper and sauté for 5 minutes. Add water and bring to a boil. Remove from heat and stir in potato “pearls,” cornbread mix, eggs, coconut, red-pepper sauce and salt.
2. Heat griddle to 350ӼF. Portion ½ cup potato mixture onto well-oiled hot griddle. Cook 3 minutes or until golden on first side; turn over and grill until other side is golden. Repeat with remaining potato mixture to yield 48 crêpes. Reserve for service.
3. Per order: Top each crêpe with 3 oz. shredded chicken. Sprinkle with green onion. Roll to form a “flute.” Serve with 1 oz. barbecue sauce.
Recipe and photo: Basic American Foods
