Been wanting to eat food that I've enjoyed as a child... A crepe can be filled with meat like those in dim sum chinese restaurant, or with fruits as dessert...but whatever it's filled with, I want mine with veggies...
In Asia, we can buy the ready made egg wrapper from shops...but since we don't have everything here, I have to make my own - from scratch!! Never mind living in a 'backward place', it makes one very skillful in the end :-)
Here's the crepe or egg wrapper mixture I've made. It's made of a cup of flour, a bit of salt, eggs and water. Quite runny in comparison with the pancake mixture.
I prepared the crepe mixture first. Then, cooked several of these..one by one..patiently.
I love Pak Choi leaves. I gathered them from the garden just enough for my needs of the day, and the rest of the plant carries on growing. Don't you think they look like very pretty trees, the way I laid them on my plate? Well, with this, I plan to stir fry it along with other veggies that I've also grab fresh from the garden.
Here's some julienned corgette...zuchinni for those practising American English :-)
The pak choi's white stem, was chopped. I understand this is a calcium rich veg. Our chickens love them too.
I'll also use the top portion green leaves, but separated it because it'll be thrown in last...to avoid getting overcooked.
Since there's plenty of sweet pepper...they are joining in too.
All the vegetables were stir fried together with a bit of oil and chopped garlic and salt...nothing too complicated. So here they are all together to serve as a filler for the crepe/egg wrapper.
Place a spoon full or two of the veggies on the end side of the crepe.
Roll it up, then fold the two sides in before completing the full roll.
Something like this.
Now you can enjoy the fruit...I mean... the food of your labour.
Here's the egg wrapper recipe that I more or less follow.
1 c. of all-purpose flour1/3 c. of cornstarch
1/2 tsp. of salt
2-3/4 c. of water (you may have to adjust this depending on the quality of the flour and starch you use)
Cooking procedure :
In a mixing bowl, beat the egg. Add the water and mix. Add the flour, starch and salt and mix until well blended.
Place the frying pan on the stove and turn on the heat to medium-low. Pour 1/3 cup of batter into the pan, swirling the pan to evenly distribute the batter. Cook the batter until the crepe pulls away from the sides of the pan for about two minutes. Flip the crepe over and cook the other side for a minute.