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.
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- 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
- 1Sift the flour into a medium-sized bowl.
- 2In a small bowl, whisk together the eggs, chicken stock, and salt.
- 3Whisk the egg mixture into the flour, until evenly incorporated.
- 4Ladle 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.
- 5If you have time, and especially if you are using the WW flour, let batter sit for 30 minutes to ensure flour absorbs moisture.
- 6In 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.
- 7Serve crepes with hoisin and carrot pickles, or as a complement to another dish.
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Nutritional Facts for Onion-Garlic Crepes
Serving Size: 1 (280 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 365.5
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 1.8 g
- Cholesterol 109.3 mg
- Sodium 799.8 mg
- Total Carbohydrate 59.5 g
- Dietary Fiber 2.7 g
- Sugars 3.9 g
- Protein 14.6 g