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Thai Egg Crepes

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“These crepes are not your typical French variety! Asian crepes tend to be 'eggier' and don't even use flour! The sesame oil adds a terrific flavour and these can be rolled up with sauteed asparagus, shiitake mushrooms or any other veggie that you prefer. Chicken or shrimp would also be very good in these. They can also be frozen and used at a later date. This is a Roger Mooking recipe. Enjoy!”
READY IN:
40mins
SERVES:
60
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 2 tablespoons of melted butter in a bowl. Add ginger, eggs, milk, sesame oil and salt, whisk well.
  2. Heat a non-stick sauté pan over medium heat. Dab paper towel in remaining melted butter and coat pan.
  3. Ladle a thin layer of crepe batter in pan, coating bottom evenly. Once batter begins to bubble in the middle, flip crepe and cook for 3-5 seconds on other side.
  4. Remove from pan and lay on a dry kitchen towel.
  5. Repeat process with remaining crepe batter.

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