Ingredients
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1/4
-
1
-
6
-
1/3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Thai Egg Crepes, These crepes are not your typical French variety! Asian crepes tend to be ‘eggier’ and don’t even use flour! The sesame oil adds a terrific flavour and these can be rolled up with sauteed asparagus, shiitake mushrooms or any other veggie that you prefer Chicken or shrimp would also be very good in these They can also be frozen and used at a later date This is a Roger Mooking recipe Enjoy!, We had mixed reviews, though none bad, so I took the average I really enjoyed the crepes, no flour meant I could eat them to my heart’s content Dh was thinking just a wee bit more ginger in there, but then we are big fans of ginger 🙂 Thanks for another lovely recipe, Nif ! Made and reviewed for Tasty Testers, ZWT#9 , Very tasty! These were an attempt on my part to throw some extra vegetarian protein into an Asian meal, and they did not disappoint I love the flavor the sesame oil adds, and of course you can’t go wrong with butter 😉 I enjoyed them plain with a heavily flavored meal, but I can see how they would be wonderful with just about any filling Thanks for posting! Made for ZWT 9, Gourmet Goddesses
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Steps
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1
Done
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Place 2 Tablespoons of Melted Butter in a Bowl. Add Ginger, Eggs, Milk, Sesame Oil and Salt, Whisk Well. |
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2
Done
|
Heat a Non-Stick Saut Pan Over Medium Heat. Dab Paper Towel in Remaining Melted Butter and Coat Pan. |
|
3
Done
|
Ladle a Thin Layer of Crepe Batter in Pan, Coating Bottom Evenly. Once Batter Begins to Bubble in the Middle, Flip Crepe and Cook For 3-5 Seconds on Other Side. |
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4
Done
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Remove from Pan and Lay on a Dry Kitchen Towel. |
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5
Done
|
Repeat Process With Remaining Crepe Batter. |
