Green Onion Crêpes
This recipe makes 12 servings
Ingredients
- 1 tbsp sesame oil
- 1 tbsp canola oil
- 12 green onions, diced
- 1 cup all-purpose flour
- 4 eggs, beaten
- 1 cup beer or soda water, at room temperature
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 2 small hot red peppers, minced
- 1-1/2 tsp salt
- Coriander sprig
- Green onion
Preparation
In large skillet, heat sesame oil and canola oil over medium-high heat; stir-fry green onions for 30 seconds. Remove from heat.
In bowl, mix together flour, eggs and beer; whisk in vinegar, soy sauce, garlic, hot red peppers and salt until fairly smooth. Add onions. Let stand in refrigerator for 15 minutes. (Batter should have consistency of thick cream; if too thick, add a little more beer.)
Heat lightly greased or nonstick 6-inch (15 cm) crepes pan over medium-high heat. Using 1/4 cup batter per crepes, pour into pan, swirling to coat evenly. Cook until edge begins to brown about 30 seconds; turn and cook for 30 seconds longer. Transfer crepes to paper towel-lined baking sheet; keep warm.
To serve, fold crepes into quarters; arrange on platter. Garnish with coriander and green onions.
- Keywords : Brunch; Green onions; Flour; Skillet; Beer;
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