Make the Crepe Skin:

1. Combine the ingredients: Mix all the skin ingredients (low-protein flour, stock powder, milk powder, tapioca starch, water, salt, egg, coconut milk, and melted butter) until well combined.
2. Strain: Strain the batter to ensure it is smooth and lump-free.
3. Cook the crepes: Heat a non-stick pan (teflon). Pour one ladleful of batter onto the pan, swirling to form a thin circle. Cook until the skin is set and the edges are slightly dry.
4. Repeat: Repeat the process until all the batter is used up.

Make the Chicken Filling:

1. Prepare the spice paste: Blend the shallots, garlic, candlenuts, and coriander powder until smooth.
2. Sauté the paste: Heat some cooking oil (you won't need all 500 ml yet). Add the lemongrass stalk and the blended spice paste. Cook until the paste is fragrant and fully cooked.
3. Add chicken and liquid: Add the shredded, boiled chicken breast to the cooked spice paste, followed by the 200 ml of water.
4. Season: Add the stock powder, granulated sugar, ground pepper, and salt. Cook until the water is completely absorbed and the seasoning has fully permeated the chicken.

Assembly and Frying

1. Assemble: Take one crepe skin, place a portion of the seasoned shredded chicken filling near one edge, and top with a long stick of Prochiz Quick Melt.
2. Fold: Fold the sides inward and roll tightly, similar to a spring roll or soft burrito.
3. Coat: Whisk the two remaining eggs in a bowl. Dip each assembled Savory Cheese Crepe into the beaten egg mixture to coat it completely.
4. Fry: Heat the remaining cooking oil until hot. Fry the coated Savory Cheese Crepe until they are a golden-brown color.
5. Serve: Remove from oil, drain excess oil, and serve warm!