Chinese-Style Savory Crepes
A hand‑held dish of meat, eggs, and vegetables wrapped in crepes. Feel free to use any vegetables you already have on hand.
- Nutrition facts are for one serving.
- Nutrition values are based on using 1 Tbsp of flour to lightly dust the meat.
- 10 crepes (each 20 cm / 7.8 in. diameter)
Ingredients(Servings: 4)
Directions
- Place (A) into a bowl, use a whisk to mix well and set aside for about 10 minutes.
- Heat 1 Tbsp of the sesame oil in a fry pan over medium heat, use a paper towel to wipe and spread, then pour in a thin layer of the crepe batter (1) to cook. Flip to cook both sides, and place the cooked crepes in a colander or spread out on a clean kitchen towel.
- Julienne each of the carrot, bamboo shoot, snow peas and negi. Use 1/2 Tbsp of sesame oil to saute these over medium heat in a fry pan, season with (B) and then serve onto plates.
- Beat the eggs, and use the remaining 1 Tbsp of sesame oil to soft scramble. Place atop of (3).
- Cut the pork lengthwise into long, thin strips, massage in (C), dust lightly with flour, and pan-fry.
- Wrap (4) and (5) with the crepes from (2) to enjoy. .
Cooking Basics
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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