Green onion crepes are a variation on green onion cakes, a popular Asian snack. We like these a bit thinner, so they can be folded over with fillings and drizzled with a spicy Sriracha sauce.
- 1 cup (250 mL) whole barley flour
- ½ tsp (2 mL) salt
- 1 ½ cups (375 mL) water
- 1 egg
- 1 Tbsp (15 mL) hoisin sauce
- 2 tsp (10 mL) sesame oil
- 1 tsp (5 mL) Oriental chili sauce (Sriracha)
- 1 tsp (5 mL) grated fresh ginger
- 1 cup (250 mL) chopped green onion
- Canola oil, for cooking
- 1 cup (250 mL) grated carrots
- 1 cup (250 mL) bean sprouts
- 1 cup (250 mL) shredded chicken, or pork or cooked shrimp
- Sriracha or stir fry sauce, to taste
In a medium mixing bowl, combine barley flour, and salt. In another bowl, whisk together water, egg, hoisin sauce, sesame oil, chili sauce and ginger. Blend wet ingredients into the dry mixture until smooth. Stir in green onion. Batter should be smooth and runny.
In an 8 to 10 inch (20 to 23 cm) skillet over medium high, heat a small amount of oil. Ladle one quarter of the batter into the skillet and swirl batter or use the back of the ladle to cover the skillet bottom. Cook until bubbles form on top and the edges begin to dry, 1 to 2 minutes. Using a spatula, loosen crepe around the edges; turn and cook until golden on the second side, 1 to 2 minutes. Remove to a warm platter, and continue with oil and remaining batter to make 3 more large crepes.
Top each crepe with an equal portion of carrots, sprouts and chicken, pork or shrimp. Fold over. Drizzle with sauce.
Makes 4 crepes.
Nutritional Information (per crepe): Calories: 267; Protein: 12 g; Carbohydrate: 29 g; Fibre: 6 g; Sugars: 5 g; Fat: 14 g; Saturated Fat: 1.5 g; Trans Fat: 0 g; Cholesterol: 73 mg; Sodium: 631 mg; Potassium: 181 mg