Green Onion Crêpes Green Onion Crêpes

[migration] empty title 274 Image by: [migration] empty title 274 Author: Canadian Living

  • Portion size 12 servings


  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 12 green onions diced
  • 1 cup all-purpose flour
  • 4 eggs beaten
  • 1 cup beer or soda water at room temperature
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic minced
  • 2 red peppers minced
  • 1 1/2 teaspoon salt
  • Coriander sprig
  • green onion


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.

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Green Onion Crêpes