Adapted from recipe by Extra Crispy
Makes 8 or more servings as part of dim sum buffet.
Need: large nonstick pan, 2-4 sauce servers, platter
Sauce
- 8 tablespoons soy sauce
- 2 tablespoons rice vinegar (or sub Savory Accents Chili Oil)
- Chili oil and sesame oil, to taste
- 3-4 teaspoons minced pressed garlic
Crepe mixture
- 1 cup all-purpose flour (I used garbanzo bean flour and it was great)
- 4 tablespoons cornstarch
- 2 cups water
Egg mixture
- 6 eggs
- 1 teaspoon salt, to taste
- pepper
- several squirts sesame oil
- 4-6 scallions, chopped
Garnish
- 2-3 whole scallions
Mix sauce ingredients and set aside to flavor up.
Mix the flour, cornstarch, and water together in a small bowl and let rest for 10 minutes. Meanwhile, mix egg ingredients.
Heat a lightly oiled nonstick pan on medium heat. When the pan is hot, add about a ½ cup of the batter to the pan, swirling as you do to coat the bottom. Cook the crepe for about 3-4 minutes, until the top has set. Flip the pancake out onto a plate and then slide it back into the skillet with the cooked side facing up. Pour the egg onto the crepe and spread it with a spatula, keeping most of it on the crepe itself. Cook until the egg is just about set and then flip to the other side for about 10 seconds and slide off the plate onto a cutting board. Roll the crepe with the egg side on the inside into a long, rectangular roll. Slice into sections. Place on platter, garnish with scallions. Serve with sauce for dipping.
— Submitted by Terese Allen