Recipe by ellie_
Simple-to-make crepes makes excellent use of fresh-from-the-garden chives and scallions. Delicious served with yogurt of low-fat sour cream topped with additional chives for a low-cal lunch or with stir-fried shrimp and vegetables for lunch or dinner. Recipe originally printed in Garden Design (May 2003).
Top Review by Sackville
I mixed these up by hand. They worked really well and went very nicely with the chef's recommendation of a shrimp stir fry. The recipe didn't make 12 crepes though, more like six or eight at most.
- 3 eggs
- 29.58 ml peanut oil
- 236.59 ml water
- 2.46 ml salt
- 236.59 ml flour
- 1 bunch scallion, including at least one inch of greens
- 59.14 ml chives (finely snipped or left long)
- chive blossoms, if available (optional)
- 59.14 ml sesame seeds
- corn oil (for cooking) or vegetable oil (for cooking)
Directions See How It's Made
- Mix first five ingredients together (eggs-salt) in blender.
- Add flour and blend again for 10 seconds.
- Scrape down blender and blend again.
- Pour into bowl and set aside.
- Chop scallions and chives.
- Separate chive blossoms if using.
- Heat up small skillet and toast sesame seeds until cooked to desired color.
- Set aside.
- Heat corn oil in 9-inch skillet (or crepe pan).
- Spead the oil around using a paper towel to make sure it coats bottom well.
- When pan is hot (test with drops of water--if they sizzle it is hot) pour in 1/3 cup batter and swirl it around to coat bottom of pan.
- Sprinkle with scallions, chives, chive blossoms and sesame seeds.
- Cook crepe until golden on bottom, loosen with knife and flip over to cook other side (30 seconds).
- Put cooked crepe on plate, covering crepe (s) with towel while cooking remainder of crepes, stacking them on top of each other as they finish cooking.