Prep 10 mins
Cook 10 mins
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).
- 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)
- 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.
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.
I blended these in my food processor, rather than my blender. They mix up fast and cook quickly and are so bright tasting with freshly cut chives and green onions from the garden. I was tempted to add more to this recipe, such as basil and finely chopped broccoli, but after tasting them, I realized they are just wonderful the way they are. Thanks Ellie for a very different, tasty recipe!
I saw this on a thread and thought I'd try it with 1/2 buckwheat and 1/2 chickpea flour. Only complaint was, I wish the directions for frying the crepes were more detailed, for us crepe-impaired! I tried one with broccoli and scallions and cheese and one with yogurt, scallions and chives. They were pretty good. My batch made 7 (1/3 cup) crepes.