Total Time
30mins
Prep 10 mins
Cook 20 mins

I developed the recipe to be the appetizer/snack in an Asian-theme meal. I made these crepes, and then served them spread with a little hoisin sauce, and stuffed with some garlicy, pickled carrots. Also, these crepes would be a nice complement to many meat and vegetable meals.

Ingredients Nutrition

  • 6 ounces all purpose flour (or a combination of AP and WW)
  • 2 eggs
  • 2 cups chicken stock (or other flavorful liquid, such as the water used to rehydrate dried mushrooms)
  • 1 medium onion, roughly diced
  • 4 cloves garlic, roughly diced
  • 1 tablespoon peanut oil (or a mild oil such as sunflower oil, vegetable oil, etc.)
  • 1 teaspoon salt

Directions

  1. Sift the flour into a medium-sized bowl.
  2. In a small bowl, whisk together the eggs, chicken stock, and salt.
  3. Whisk the egg mixture into the flour, until evenly incorporated.
  4. Ladle some of the batter into a mixer or food processor, with the diced onions and garlic. Process until smooth (just a few seconds). Return the onion-garlic batter to the remaining batter, add the peanut oil, and whisk all together.
  5. If you have time, and especially if you are using the WW flour, let batter sit for 30 minutes to ensure flour absorbs moisture.
  6. In a medium-sized nonstick skillet, fry each crepe (about 1/2 cup of batter) over medium flame with about 1/2 tsp or less peanut oil, flipping once. Repeat until all batter has been used up.
  7. Serve crepes with hoisin and carrot pickles, or as a complement to another dish.