Summer Garden Crepes

Recipe by ellie_
READY IN: 20mins
SERVES: 4
YIELD: 12 crepes
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons peanut oil
  • 1
    cup water
  • 12
    teaspoon salt
  • 1
    cup flour
  • 1
    bunch scallion, including at least one inch of greens
  • 14
    cup chives (finely snipped or left long)
  • chive blossoms, if available (optional)
  • 14
  • corn oil (for cooking) or vegetable oil (for cooking)
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DIRECTIONS

  • 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.
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