I adore these crepes - the recipe is an old favourite from my days at Wockpool.
They are delicate and a little sweet, which makes a good contrast to the freshness of the filling. Originally this recipe used mung bean flour but I have substituted that for chickpea flour as it is easier to find.
NEED TO KNOW
|Type of dish||Asian|
|Cooking time||30 min - 1 hour|
|1 1/2 cups coconut milk|
|1/2 cup chickpea flour|
|1 cup rice flour|
|1 tsp salt|
|1/2 tsp turmeric powder|
|1/2 cup water|
|peanut oil for frying|
|sweet chilli sauce for serving|
|2 packets snow pea shoots|
|1 cup bean sprouts|
|half a bunch mint leaves, picked|
|1 cucumber, finely sliced|
|200g BBQ'd pork, sliced (available from Chinese food stores)|
|1/4 cup roasted peanuts|
For the crepes:
Whisk the eggs with the coconut milk and the remaining ingredients until you have a smooth batter.
Let it stand for 10 minutes while you prepare the filling.
For the filling:
Combine all the ingredients and set aside while you cook the crepes.
Heat a non-stick frying pan, add a little peanut (or olive oil) and just enough batter to thinly coat the base.
As soon as the crepe is set, add a good handful of the filling to one side.
Once the crepe has turned golden underneath, fold in half and slide onto a plate. Repeat with the rest of the mixture.
Serve with sweet chilli sauce.
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