Savory Stuffed Breakfast Pancakes in the Chinese Style

Two teaspoons of spicy sauce, or to taste
One cup of green onions, cut finely
One cup of fresh, roughly chopped cilantro
One cup of pickled vegetables (daikon, carrots, etc.), finely chopped
Four big crackers or crispy fried wontons
Olive oil for cooking
Combine the mung bean flour, water, salt, and all-purpose flour in a large basin. Until the beat
There are no lumps and the dough is smooth. For a smoother texture, allow it to settle for about fifteen minutes.

Getting the crepe ready:
Preheat a crepe maker or nonstick frying pan over medium heat. Apply a little layer of oil to the pan to
stop it from adhering.

Fill the mold’s middle with a ladleful of batter. To distribute, quickly tilt and rotate the pan.
the batter onto the pan’s bottom in a thin, equal layer.

Crack an egg onto the batter’s surface, then swiftly spread it out with a spoon or

Use a spatula to cover the pancake. • Sprinkle some scallions on top of the egg and let the pancake to cook.

for one to two minutes, or until the bottom is gently browned and the sides start to come away from the pan.



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