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Summer Garden Crepes

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“Simple-to-make crepes makes excellent use of fresh-from-the-garden chives and scallions. Delicious served with yogurt of low-fat sour cream topped with additional chives for a low-cal lunch or with stir-fried shrimp and vegetables for lunch or dinner. Recipe originally printed in Garden Design (May 2003).”
READY IN:
20mins
SERVES:
4
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

  • 3 eggs
  • 2 tablespoons peanut oil
  • 1 cup water
  • 12 teaspoon salt
  • 1 cup flour
  • 1 bunch scallion, including at least one inch of greens
  • 14 cup chives (finely snipped or left long)
  • chive blossoms, if available (optional)
  • 14 cup sesame seeds
  • corn oil (for cooking) or vegetable oil (for cooking)

Directions

  1. Mix first five ingredients together (eggs-salt) in blender.
  2. Add flour and blend again for 10 seconds.
  3. Scrape down blender and blend again.
  4. Pour into bowl and set aside.
  5. Chop scallions and chives.
  6. Separate chive blossoms if using.
  7. Heat up small skillet and toast sesame seeds until cooked to desired color.
  8. Set aside.
  9. Heat corn oil in 9-inch skillet (or crepe pan).
  10. Spead the oil around using a paper towel to make sure it coats bottom well.
  11. When pan is hot (test with drops of water--if they sizzle it is hot) pour in 1/3 cup batter and swirl it around to coat bottom of pan.
  12. Sprinkle with scallions, chives, chive blossoms and sesame seeds.
  13. Cook crepe until golden on bottom, loosen with knife and flip over to cook other side (30 seconds).
  14. Put cooked crepe on plate, covering crepe (s) with towel while cooking remainder of crepes, stacking them on top of each other as they finish cooking.

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