JIAN BING (CHINESE CREPES)
Quick and Easy! There are many variations of Jian Bing, a.k.a. Chinese Crepe; this is only one. I use scallions and cilantro in this recipe, but others use different ingredients, such as sunflower seeds. Instead of crackers one can also use Chinese fried dough (You Tiao). Enjoy!
Provided by meowypurr
Categories Breakfast and Brunch Crepes Savory
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
- Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
- Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
- Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 20.1 g, Cholesterol 186 mg, Fat 11.2 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 2.5 g, Sodium 265.3 mg, Sugar 2.2 g
GREEN ONION CREPES
Make and share this Green Onion Crepes recipe from Food.com.
Provided by karenatlincoln
Categories < 30 Mins
Time 30m
Yield 8-10 crepes, 4 serving(s)
Number Of Ingredients 6
Steps:
- combine first five ingredients in a blender until smooth.
- add green onions.
- let batter rest for 30-60 minutes.
- heat an 8-inch over medium heat.
- pour 1/4 cup batter into skillet and tilt to cover bottom of pan.
- turn crepe once to cook on both sides.
- fill with savory filling or serve with sour cream.
Nutrition Facts : Calories 197.8, Fat 9.8, SaturatedFat 2.7, Cholesterol 10.7, Sodium 330.6, Carbohydrate 22.4, Fiber 1, Sugar 0.3, Protein 5.2
GREEN PANCAKE
Steps:
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
CHICKEN CREPES IN SHERRIED MORNAY SAUCE
Another wonderful recipe from my friend, Gaye. This take a little prep work, but the end result is restaurant quality that will impress your dinner guests. These are WONDERFUL! I especially like the fact that they can be made ahead of time.I make Crepes Aux Fines Herbes,#225395, to fill with the chicken mixture.
Provided by Leslie in Texas
Categories Poultry
Time 2h
Yield 16 crepes, 8 serving(s)
Number Of Ingredients 27
Steps:
- Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
- Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
- While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
- Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
- Place a heaping spoonful of the mixture in the center of each crepe and roll.
- Place in a shallow oven-proof dish, seam side down.
- Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
- Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
- This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
- A serving is two crepes per person.
- Sherried Mornay Sauce:.
- Make a white roux with the butter and flour.
- Add milk and whisk over medium heat.
- Boil 1 minute, whisking constantly.
- Remove from heat and add salt, pepper, cream, and sherry.
- Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
- Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
- Serve with any extra sauce.
Nutrition Facts : Calories 506.8, Fat 37.2, SaturatedFat 16.5, Cholesterol 136.8, Sodium 1213.9, Carbohydrate 16.1, Fiber 3.1, Sugar 3.9, Protein 26.4
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