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
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.