2 c All-purpose flour
1 ts Baking powder
1 ts Salt
1 c Vegetable broth or dashi
2 c Shredded white cabbage
1 Egg
2 c Master Seafood Mixture; see
-* Note
Salt; to taste
Freshly-ground white pepper;
-to taste
Canola oil; for cooking
1/4 c Oyster sauce
1/2 c Bonito flakes; for garnish,
-(option
* Note: See the “Master Seafood Mixture” recipe which is included in this
collection.
In a bowl, mix together the flour, baking powder and salt. Whisk in
vegetable broth, or dashi, until very smooth. Cover with plastic wrap and
let stand 30 minutes. Add cabbage, egg and seafood mixture. Season with
salt and pepper.
Using a non-stick pan or griddle on medium heat, coat with canola oil and
ladle in crepe mixture as if you were making pancakes. When bubbles form,
flip crepe and cook the other side. Both sides should be golden brown.
Brush with oyster sauce and garnish with bonito flakes.
Slice crepe like a pie and serve immediately.
This recipe yields 4 servings.
Yields
4 servings