Monday, May 7, 2012

Scallion Crepes with Stir-Fried Greens




Ahh. I took a hiatus to Move, Take Care of Some Drama, Replace the Grad School Furniture, Replace the Car that Died, Go to California, and Start Looking for a Post-Clerkship Job, and Blogger changed the layout on me.  Anyway, that was a lot of stuff to do, but the market season is opening now, and it feels weird to be cooking but not blogging. So here's a spring post. I used scallions, bok choy, and sugar snap peas from Vu's Homegrown Produce from the Memphis Farmers Market.  I only had three baby bok choy, so our crepes were less filled than they could have been, but were still delicious.
 

Scallion Crepes with Stir-Fried Greens
From Local Flavors by Deborah Madison

For the crepes:
3 large eggs
1 tablespoon dark sesame or roasted peanut oil
1 tablespoon vegetable oil, plus extra for the pan
1 cup water
3/4 cup milk or soy milk
1/2 teaspoon salt
1 cup AP flour
1 bunch scallions
1/4 cup toasted black or white sesame seeds

The filling:
6 baby bok choy
1 cup snow or sugar snap peas
[a few handfuls of pea greens, optional - the only vendor I've seen with pea greens so far is the Gracious Gardener]
sea salt
1 tablespoon roasted peanut oil (I used a sesame/vegetable oil mix here)




To make the crepes:
Combine the first 6 ingredient in a blender or food processor on high speed.  Add the flour; blend again for 10 seconds, then stop.  Scrape down the sides and blend briefly once more. Pour the batter into a bowl and set aside to rest.  Note, I filled my mini-prep food processor above the liquid fill line and found out what happens when you do that, which explains why dinner took 10 minutes longer to prepare than it should have.




Trim and wash the scallions, including an inch or more of the greens.  Slice them very, very thinly on the diagonal.  Preheat the oven to 250 degrees.




Heat a large nonstick pan with a little vegetable oil.  Spread it around with a paper towel.  When the pan is hot, add 1/3 cup batter and swirl it around the pan. Scatter some scallions and sesame seeds over the top and cook until golden on the bottom, about one minute.  Loosen the crepe, flip it over, and cook the other side until it's dry, then slide it onto a piece of aluminum foil on a plate.  Continue making crepes until all the batter is used, stacking them as you do. You'll need to oil the pan at least every other crepe; my stove runs crazy hot, and I had to re-oil between every crepe to keep them from sticking.  Oh yeah, and the first crepe is always a test crepe.




Wrap the crepes in foil and put them in the oven when you start the vegetables.

Vegetable Filling:
Cut the bok choy lengthwise into quarters, or sixths if they are on the plump side.  Sliver the peas on the diagonal (note, I left my sugar snaps whole) and wash the pea greens.




Bring a wide nonstick skillet of water to a simmer; add salt and the bok choy.  Simmer for 2 minutes, then drain (this can be done ahead of time, but if so, rinse the bok choy to keep it from cooking as it cools).









Return the skillet to the stove and turn the heat to high.  Add the peanut oil, swirl it around the pan, and add the vegetables.  I added the peas first, then the bok choy.  Stir-fry until tender-crisp and bright green.  Season with salt and turn into a serving dish.  Present the crepes in a stack, the greens in a dish, and let each person assemble his or her own.





This recipe made ten crepes for the two of us -- a filling dinner.  I liked these a lot, and it's a perfect recipe for mid-spring.

5 comments:

  1. This looks de.lic.cious. In the event that I make this with someone who's vegan, got any suggestions for a feasible eggs substitute?

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    1. Hmm, good question! I've never played with egg substitutes before. Maybe silken tofu? I've also heard of a vegan egg sub called Vegg.

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    2. Okay thanks! I will mess with it, see what works and get back to you.

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  2. Just poking in to say I'm delighted to see a new post from you. Congrats on, well, everything. Condolences where appropriate (furniture, drama). You know.

    I'll have to run this recipe by my dad and see if they pass the "Noel Family Traditional Crepes" test. :)

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    1. Thanks, Joe :) This is a nice welcome back to the blogosphere. I hope all is well with you.

      These crepes are definitely not very traditional, but I love the new dimension that the sesame oil brings!

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