Clarissa Johal: #MeatlessMonday - Veggie Filled Chinese Pancakes

Monday, May 25, 2015

#MeatlessMonday - Veggie Filled Chinese Pancakes

This is a super-simple recipe and can be adjusted according to taste. If you haven't tried them, Chinese pancakes are kind of like crepes. I was first introduced to them when I lived near San Francisco and frequented Chinatown. (If you get a chance to visit, I highly recommend) Enjoy!

Photo courtesy of adamclyde via Flickr
Chinese Pancakes

Ingredients

1 1/4 cups all-purpose flour
1 1/2 cups milk
1 T butter, melted
1 large egg
1 T minced chives
1/4 teaspoon Chinese five-spice powder
Cooking spray

Preparation:

Combine milk, melted butter and egg. Add mixture into flour and whisk until blended. Stir in fresh chives and five-spice powder. Cover and chill for 1 hour.

Coat crepe pan with cooking spray and heat over medium-high heat. Pour a scant 1/4 cup batter into pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook about 1 minute and flip. Cook about 30 seconds on the other side. Set pancakes aside 


Chinese Pancake Filling

1 cup mushrooms, sliced
2 T soy sauce
1/2 tsp five spice powder
1 T rice wine
1/2 T sesame oil
1 tsp sugar

2 spring onions, finely sliced
Half a cucumber, deseeded and sliced into matchsticks
1/2 head Chinese lettuce lettuce, shredded
1/2 cup shredded carrots

4 T hoisin sauce

Preparation:

Heat a small frying pan. Add the mushrooms, soy sauce, five-spice powder, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick and bubbly. 

Serve the mushroom mixture with the spring onions, cucumber, lettuce, carrots and hoisin sauce in separate dishes, 

To assemble, spread a little hoisin sauce on a pancake, add the mushrooms, onions, cucumber and lettuce. Fold and enjoy!

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