Thin crêpes filled with stir-fried vegetables and finished with a sweet, garlicky sauce.
- ⅔ cup all-purpose flour
- 1 cup milk
- 2 eggs
- 2 tablespoons melted butter or oil
- Salt, a pinch
- 3 garlic cloves, minced
- ½ onion, minced
- ½ pound ground chicken or pork
- ½ block (9.5 ounces) firm tofu, crumbled or cut into small cubes
- 2 cups (about ½ pound) fine-julienned green papaya
- 1 cup fine-julienned carrots
- 2 cups fine-julienned jicama
- 2 cups shredded cabbage
- 2 scallions, chopped
- ½ cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- ½-1 teaspoon salt
- Ground pepper, to taste
- ¼ cup soy sauce
- 3 cups water
- 6 garlic cloves, minced or grated
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- Leaf lettuce
- Fried garlic
- Ground roasted peanuts
I used a 9.75-inch pan that makes 7.5-inch diameter crepes. This makes 8-10 crepes. Any size pan should work, depending on your preference or what’s available. The amount of batter and cooking time will vary. Cooked crepes may be made in advance, covered tightly, and refrigerated for a couple of days or frozen for a longer period then thawed at room temperature.
- Combine all ingredients in a blender (or with a whisk). Mix until smooth.
- Heat a non-stick pan over medium heat, coat with a very little amount of butter or oil (this may only be necessary for the first crepe).
- Pour about 3-4 tablespoons of batter (for 7.5-inch crepes) onto the pan and immediately swirl the pan to spread the batter thinly and evenly, covering the bottom of the pan.
- Cook until the batter looks dry and edges start to lift off from pan, about a minute. With a spatula, lift and flip it so the other side cooks for about half the time. The amount of batter and cooking time will vary depending on the size of the pan you're using.
- Slide onto a plate and repeat with the remaining batter. Coat the pan with butter or oil as needed.
- Once cooled, you may use it right away. The crepe batter may also be kept in the fridge for up to 2 days.
- In a large skillet over medium-high heat, add oil and sauté garlic and onions. Cook until softened.
- Toss in ground meat and break it up in the pan. Then add tofu, a pinch of salt, and ground pepper. Cook until the meat is no longer pink.
- Add the papaya and carrots. Cook for about 3 minutes until slightly softened.
- Add the jicama and cabbage. Cook for another 3 minutes until tender-crisp.
- Add salt, soy sauce, fish sauce, and ground pepper. Mix thoroughly. Taste and adjust accordingly (may need more salt).
- Turn off the heat. Add cilantro and scallions.
- Let the filling cool while you prepare the sauce.
- In a saucepan, combine water, soy sauce, garlic, and sugar. Let it come to a boil.
- Dissolve cornstarch in ¼ cup of water and stir until smooth.
- Add the cornstarch slurry into the sauce and keep stirring until incorporated.
- The sauce is ready when it has thickened after a few minutes.
- Place crepe on a flat surface. Add a piece of leaf lettuce with its pretty side overhanging by an inch. Place the filling (a little over half a cup for 7.5-in crepes) in the middle top part. Add some crushed garlic and peanuts.
- Fold the bottom and then the sides, rolling tightly.
- Pour the sauce over and add more peanuts. Serve right away.