Onion-Garlic Crepes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 10 crepes
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces all purpose flour (or a combination of AP and WW)
  • 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
Advertisement

DIRECTIONS

  • 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.
Advertisement