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.
- 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
- Sift the flour into a medium-sized bowl.
- In a small bowl, whisk together the eggs, chicken stock, and salt.
- Whisk the egg mixture into the flour, until evenly incorporated.
- 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.
- If you have time, and especially if you are using the WW flour, let batter sit for 30 minutes to ensure flour absorbs moisture.
- 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.
- Serve crepes with hoisin and carrot pickles, or as a complement to another dish.