* Exported from MasterCook *
Scallion Crepes - Asian
Recipe By :The Barbecue Bible by Steven Raichlen
Serving Size : 16 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup milk
1 cup unbleached all-purpose flour
3 tablespoons very finely chopped trimmed scallion
greens
1 tablespoon Asian (dark) sesame oil
Nonstick cooking oil spray -- melted butter, or more sesame oil for oiling the crêpe pan
1. Place the eggs, sugar, and salt in a bowl and whisk until the sugar and
salt dissolve. Whisk in the milk and ½ cup of water to blend well, then
add the flour and whisk just to mix. If the batter looks lumpy, strain it
into another bowl. Whisk in the scallions and sesame oil. The batter
should be the consistency of heavy cream. If it is too thick, thin it with
a little more water.
2. Lightly spray a 5-inch crêpe pan with oil (or brush it with a little
butter or more sesame oil) and heat over medium heat (when the pan is hot
enough, a drop of water placed in it will evaporate in 2 to 3 seconds).
Off the heat, add 2 tablespoons of the crêpe batter to the pan all at
once. Gently tilt and rotate the pan to form a thin 4-inch round crêpe.
3. Return the pan to the heat and cook the crêpe until lightly browned on
both sides, 1 to 2 minutes per side, turning with a spatula. As the crêpes
are done, stack them on top of one another on a plate. For best results,
spray the pan lightly with oil between crêpes.
Makes about 16 four-inch crepes
These crêpes are much more delicate than Peking pancakes or tortillas. You
can make them up to twenty-four hours ahead and store them wrapped in
plastic in the refrigerator.
Cuisine:
"Asian"
Source:
"Cookstr"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"16 four-inch crepes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 50 Calories; 2g Fat (33.7% calories
from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 28mg
Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 926087 0 0 0
