Blend the corn and water in a blender until liquid. Add the sifted all-purpose flour and mix well.

Using a small spatula, spread the batter in a circle on a heated frying pan.

Once the edges dry, flip and cook until lightly browned.

Repeat until all the batter is used. Wrap the cooked crepes in plastic wrap to prevent drying.

After preparing the chicken thigh, season with salt and pepper, and cook thoroughly on both sides. Once cooled, cut into desired sizes.

Wrap the chicken and cut vegetables in the corn crepe.

Finally, drizzle with carrot & orange dressing and sprinkle with black pepper to finish.