Best Chive Ginger Crepes Recipes

JIAN BING (CHINESE CREPES)

Jian Bing (Chinese Crepes) image

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

Ingredients

2 tablespoons millet flour
2 tablespoons soy milk
½ teaspoon vegetable oil
1 teaspoon water, if needed
1 tablespoon Chinese black bean sauce
1 teaspoon water
½ teaspoon Asian chile pepper sauce, or to taste
1 teaspoon water
cooking spray
1 egg, beaten
½ green onion, sliced
1 tablespoon torn fresh cilantro leaves
2 whole crackers

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

CHIVE-GINGER CREPES

Chive-Ginger Crepes image

Categories Blender Food Processor Ginger Chill Chive Gourmet

Yield Makes about 10 crêpes

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1 large egg
1/3 cup milk
1/2 cup club soda or seltzer (from a new bottle)
2 teaspoons vegetable oil
1/2 teaspoon grated and peeled fresh gingerroot
freshly ground black pepper to taste
1/4 cup chopped fresh chives
1/2 stick (1/4 cup) unsalted butter, melted

Steps:

In a blender or food processor blend all crêpe ingredients except chives and butter until smooth and transfer to a bowl. Let batter stand at room temperature, covered, 1 hour. Batter may be made 1 day ahead and chilled, covered.
Add chives to batter and stir well. Heat a 6-inch non-stick skillet over moderate heat until hot. Brush skillet lightly with some butter and remove from heat. Half fill a 1/4-cup measure with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
Cook crêpe until underside is golden and top appears almost dry, about 30 seconds. Turn crêpe over with a thin spatula and cook until underside is golden, 15 to 20 seconds more. Slide crêpe onto a kitchen towel and cool. Make more crêpes with remaining batter in same manner, brushing skillet lightly with butter for each crêpe and stacking cooked crêpes on another kitchen towel after they cool. Crêpes may be made 1 day ahead and chilled, stacked between sheets of wax paper and wrapped well in plastic wrap. Bring crêpes to room temperature before using.