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Categories:
eggs milk water canola oil flour black sesame seeds chives orange rind salt canola oil sesame oil broccoli bean sprouts oranges cashews carrot hoisin sauce bunches bean sprouts garlic sprouts lemon canola oil salt
Viewed: 47 - Published at: 10 months agoIngredients
- 2 eggs
- 3/4 cup milk
- 3/4 cup water
- 1 tablespoon canola oil
- 1 cup all-purpose flour
- 1/2 tablespoon black sesame seeds
- 2 tablespoons chives, chopped finely
- 1 tablespoon toasted orange rind
- Pinch of salt
- 1/2 tablespoon canola oil
- 1/2 teaspoon sesame oil
- 1 head of broccoli
- 1 1/2 cups bean sprouts
- 2 oranges, sectioned
- 1/4 cup chopped cashews
- 1 carrot, finely julienned
- 1 tablespoon hoisin sauce
- 2 bunches watercress, stems removed
- 1 cup mung bean sprouts
- 1/2 cup garlic sprouts (optional)
- Juice of 1/2 lemon
- 1/2 tablespoon canola oil
- Salt and freshly cracked pepper, to taste
Method
- Beat the eggs and add the milk, water and oil.
- Whisk in flour and strain through a fine mesh sieve.
- Add remaining ingredients and refrigerate for at least 1/2 hour.
- Separate the broccoli into florets.
- Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes.
- Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds.
- Remove from heat and set aside.
- Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame.
- Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan.
- When surface is dry, remove the crepe and repeat this process to make 8 crepes.
- Fill the crepes and roll them.
- Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
- Toss salad ingredients together.
- Arrange 2 crepes on each plate and top with salad.
