Green Onion Crepes
By: Karlyn Oyama
Published: Tuesday, December 15, 2009 - 2:47pm

Ingredients




1 tablespoon each sesame oil, and, canola, oil
12 green onion, diced
1 cup all purpose flour
4 egg, beaten
1 cup beer, or, soda, water, (a
2 tablespoons each rice vinegar, and, soy, 2 clv garlic, minced
2 smalls dried hot red pepper, minced
1 1/2 teaspoons salt
coriander, sprigs, and, green, 
Preparation

1 In large skillet, heat sesame oil and canola oil over medium-high heat; stir-fry green onions for 30 seconds. Remove from heat. 2 In bowl, mix together flour, eggs and beer; whisk in vinegar, soy sauce, garlic, hot red peppers and salt until fairly smooth. Add onions. Let stand in refrigerator for 15 minutes. (Batter should have consistency of thick cream; if too thick, add a little more beer.) 3 Heat lightly greased or nonstick 6-inch crepe pan over medium-high heat. Using 1/4 cup batter per crepe, pour into pan, swirling to coat evenly. Cook until edge begins to brown about 30 seconds; turn and cook for 30 seconds longer. Transfer crepes to paper towel-lined baking sheet; keep warm. 4 To serve, fold crepes into quarters; arrange on platter. Garnish with coriander and green onions. 


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Yield:




12.0 servings





Added:

    Tuesday, December 15, 2009 - 2:47pm  


Creator: 

Karlyn Oyama 










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Preparation

 1  In large skillet, heat sesame oil and canola oil over medium-high heat; stir-fry green onions for 30 seconds. Remove from heat.  2  In bowl, mix together flour, eggs and beer; whisk in vinegar, soy sauce, garlic, hot red peppers and salt until fairly smooth. Add onions. Let stand in refrigerator for 15 minutes. (Batter should have consistency of thick cream; if too thick, add a little more beer.)  3  Heat lightly greased or nonstick 6-inch crepe pan over medium-high heat. Using 1/4 cup batter per crepe, pour into pan, swirling to coat evenly. Cook until edge begins to brown about 30 seconds; turn and cook for 30 seconds longer. Transfer crepes to paper towel-lined baking sheet; keep warm.  4  To serve, fold crepes into quarters; arrange on platter. Garnish with coriander and green onions.