Saturday, February 20, 2010

Scallion Crepes


These crepes from Susanna Foo Chinese Cuisine go wonderfully with Mandarin Pork with Brandy-Infused Hoisin Sauce, and they’re hard to resist eating alone too! They have a nice soft texture, with excellent flavor enhanced by the salt and scallions. I found that it was hard to get both sides of the crepes to look nice and golden brown (the appearance might have been improved if I had chopped the scallions smaller so that the batter was less lumpy), but the taste was right on.

Recipe by Susanna Foo Chinese Cuisine
  • 1 ½ cups all-purpose flour
  • 1 ½ cups water
  • 4 large eggs
  • 1 tablespoon coarse or kosher salt
  • 1 cup finely chopped scallions
  • About ½ cup corn oil for frying
Combine the flour, water, eggs, and salt in a food processor and process until all the ingredients are thoroughly combined. Pour the batter into a medium bowl. Or to mix by hand, whisk the water and eggs together in a large bowl, add the flour and the salt, and mix well.

Add the scallions and mix thoroughly.

Heat 1 tablespoon of the oil over medium heat in an 8-inch nonstick skillet. When the oil is medium-hot, ladle ¼ cup of the batter into the skillet. Tilt the pan so that the batter spreads evenly. Cook until the crepe is golden brown, 2 to 3 minutes, then turn and brown on the second side, about 2 minutes. Transfer to a platter and repeat, using the remaining batter and oil as needed.

Serve warm; the crepes are best when freshly made.

Yield: 10-12 crepes
Estimated Start-to-Finish Time: Not given
Actual Start-to-Finish Time: 40 minutes
Substitutions: I used vegetable oil to fry the crepes, which worked fine.


  1. Scallions in crepes! What a great idea. I've tried herbs but not these. Thanks for the idea.

  2. Ashley -- Definitely give it a try--they're really good! Using scallions in bread products is common in Chinese cooking. Perhaps calling them "crepes" is misleading because they are certainly not French, but they are relatively similar in texture and appearance, so that's the typical translation.


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