Scallion Crepes
A Pirate Queen knows a good idea when she steals one.
Not Dead Yet, Chapter 30 - From Paris to Persia
Thin, savoury, and dangerously easy to eat, these scallion crepes are packed with fresh green onion and fried in sesame oil until lightly crisp at the edges.
Serve them hot with sweet-and-sour chilli sauce or hoisin, and make more than you think you need. A Pirate Queen may be willing to share treasure, but not necessarily the last crepe.
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1 cup all-purpose flour
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2 eggs
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1 ½ cups milk or water
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1 tsp salt
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1 TBSP melted butter
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1 cup finely chopped scallions
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sesame oil for cooking
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1. Whisk eggs, milk/water, salt in a mixing bowl.
2. Add flour and melted butter and whisk vigorously until the batter is smooth.
3. Fold in the scallions and let the batter sit for 30 minutes.Â
4. Heat a thin layer of sesame oil in a pan over medium heat.
5. Add a small amount of batter (about a ¼ cup) to the pan and tilt the pan in a circular motion to spread the batter evenly across the surface.
- Cook crepe until the top is no longer wet and the bottom is lightly browned (1-2 minutes).Â
- Run a rubber spatula around the edge of crepe to loosen it, then flip the crepe and cook 1 more minute (or until bottom is lightly browned)
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Serve hot, topped with sweet-and-sour chili sauce or hoisin sauce to your liking.
