1 minute read
Sweet & Spicy Scallion Crepes
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Sweet & Spicy Scallion Crepes
I got this recipe from an amazing cookbook called “Dirty Gourmet” – it’ s for backpacking and camping but you can make the recipes at home too, of course. I’ ve adapted the instructions for home use. I first tried this during the early days of COVID-19 and because of food shortages I couldn ’t find hoisin sauce, so I made my own. Also including that because it was easy and cheaper. You can find chickpea flour in many grocery stores, generally in the baking aisle near items like wheat gluten and brewers ’ yeast. Chili-garlic sauce will be in the Asian foods section. These crepes are delicious and addicting!
Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients
Preparation
1. Combine all ingredients for the hoisin sauce. Set aside. It will keep for up to one month in an airtight jar in the fridge. 2. Whisk all ingredients for the batter until there are no large lumps. Set aside.
3. Set out all filling ingredients (cabbage, scallions, hoisin, and chili-garlic sauce) so they are within reach of your cooking station. (Everything happens pretty fast with this dish so you need to be ready!) 4. Make the crepes. Heat 1 tablespoon of the oil in a skillet over medium-high heat. When the oil is hot, pour ⅓ cup of batter into the skillet, starting in the center and continuing out to make as big a circle as possible.
