Salty and crunchy crepes Recipe

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This dish is the ultimate vendor food that I have talked about before. I was thinking about a meal that would be suitable for Mother’s day breakfast as well as something nutritious and keeping with my vegetarian diet for this month. This meal is quick to make, healthy for you, and very inexpensive to make. You do have some flexibility in making this and so you can adjust the amount of ingredients and have an immediate impact on how the dish tastes. I will remember this fondly and I know your kids will enjoy eating this as much as I did. There is a difference in this crepe and the traditional version of crepe. This version is made from rice flour instead of wheat flour. This is a salty and crunchy breakfast.

Prep time:
Cook time:
Servings: 4 crepes
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Ingredients

Cost per serving $0.49 view details
  • Crepe liquid:
  • 1/2 cup rice flour
  • 1” ginger, squeeze using garlic press
  • 1 cup water
  • 1/8 tsp baking soda
  • A pinch of pepper
  • 2 pinch of sugar
  • 2 pinch of salt
  • A pinch of Turmeric, optional
  • Topping:
  • 1/2 cup split Mung beans
  • 3 stock green onion, chopped
  • 8 branch cilantro, chopped
  • 2 eggs, break and whisk in a small bowl
  • 2 tsp oil for cooking crepe

Directions

  1. The night before wash the split Mung beans with water twice until yellow liquid is gone. Then soak with water; add 1/4 tsp of salt and 1/8 tsp of baking soda (additional ingredients).
  2. The next day, pour in both water and Mung beans into a pot over high heat. Cook about 20 minutes until when you taste it, and the beans are cooked through. Pour into preferably a metal colander so that plastic colander won’t melt from hot water.
  3. In a large bowl combine all crepe liquid ingredients and mix well.
  4. Get a non-stick, 12” or larger flat pan on stove in high heat; add 1/2 tsp oil until the oil has bubble come up to the base of wooden skewer or the back of wooden spatula. Turn the heat down to medium.
  5. Stir first before scooping in the soup ladle onto the hot pan by spraying it to spread the liquid dough and move your pan quickly so that all the liquid spreads to cover the whole pan.
  6. With a fork lift the eggs and spread onto the dough twice, and then spread the Mung beans, cilantro, and green onion. Let the dough cook until you see the edge curl up slightly. By using a flat spatula to fold in one side and then fold in the other side. Slide crepe on a plate. And it is ready to serve.
  7. Cook’s note: Each crepe cooks about 5 minutes so make sure to time right before so that you get crunchiest crape ever!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 121g
Recipe makes 4 servings
Calories 120  
Calories from Fat 38 32%
Total Fat 4.26g 5%
Saturated Fat 0.79g 3%
Trans Fat 0.06g  
Cholesterol 71mg 24%
Sodium 216mg 9%
Potassium 54mg 2%
Total Carbs 16.6g 4%
Dietary Fiber 0.5g 2%
Sugars 0.68g 0%
Protein 3.55g 6%
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