Ingredients
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6
-
2
-
2
-
1
-
4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Onion-Garlic Crepes, I developed the recipe to be the appetizer/snack in an Asian-theme meal I made these crepes, and then served them spread with a little hoisin sauce, and stuffed with some garlicy, pickled carrots Also, these crepes would be a nice complement to many meat and vegetable meals , I developed the recipe to be the appetizer/snack in an Asian-theme meal I made these crepes, and then served them spread with a little hoisin sauce, and stuffed with some garlicy, pickled carrots Also, these crepes would be a nice complement to many meat and vegetable meals
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Steps
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1
Done
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Sift the Flour Into a Medium-Sized Bowl. |
|
2
Done
|
in a Small Bowl, Whisk Together the Eggs, Chicken Stock, and Salt. |
|
3
Done
|
Whisk the Egg Mixture Into the Flour, Until Evenly Incorporated. |
|
4
Done
|
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. |
|
5
Done
|
If You Have Time, and Especially If You Are Using the Ww Flour, Let Batter Sit For 30 Minutes to Ensure Flour Absorbs Moisture. |
|
6
Done
|
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. |
|
7
Done
|
Serve Crepes With Hoisin and Carrot Pickles, or as a Complement to Another Dish. |
