Thai salad crepe
Thai salad crepe

Thai Salad Crepes

  

September 21, 2015

This recipe offers a fun twist on traditional French Crepes. By tweaking the classic crepe recipe and playing around with a fun dressing, I've created a whole new dish. I start with the batter. It still has the classic butter, eggs, milk, cornstarch, salt  – but then add a little onion powder (or you could substitute onion salt for the salt and onion powder), and last, but not least, toss in some snipped fresh herbs. Experiment with different fresh herbs for varying flavors. Fresh parsley is always a great start.

Traditional Thai flavors come from the combination of ingredients in the dressing - lime juice, brown sugar, fish sauce, sesame oil, chili garlic paste, and minced garlic. Some of these ingredients are found down the ethnic aisle of your local grocery store.

Can the crepes be made ahead of time?

Absolutely. That’s the beauty of crepe preparation. Wrap cooled cooked crepes with plastic wrap and refrigerate until ready to use. When ready to use, arrange your shredded lettuce, chopped tomato, sliced avocado, julienne strips of Provolone or Mozzarella cheese on each crepe. (demo constructing the crepe) Fold or roll salad inside crepe and place on serving plate.

Serve this fun crepe as a light lunch, with a sandwich or soup, or a nice snack.

  • Yields: 6 Servings

Ingredients

CREPE INGREDIENTS

2 tablespoon melted butter (plus more for cooking)

2 large eggs

1 1/4 cup of milk

3/4 cup all purpose flour

6 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon onion powder

1 tablespoon minced fresh parsley

DRESSING INGREDIENTS

1/4 cup lime juice (about 1-2 limes)

1 tablespoon brown sugar

2 tablespoons fish sauce

1/2 teaspoon sesame oil

2-3 teaspoons chili garlic paste (to taste)

1 clove crushed garlic

SALAD INGREDIENTS

3 cups shredded lettuce

2-3 chopped roma tomatoes

1-2 avocados, thinly sliced

3 oz provolone or mozzarella cheese, cut in thin strips

6 oz cooked deli sliced turkey, cut in thin slices

Directions

Melt butter. Combine butter, eggs, milk in a blender and blend on medium speed until smooth. Add flour, cornstarch, salt, onion powder and minced herbs. Blend until smooth. Refrigerate the batter for 30 minutes.

Melt a pat of butter in a 6-inch nonstick skillet over medium heat. Pour a scant ¼-cup batter into skillet, tilting skillet so the batter covers the bottom in a thin layer. Cook until crepe is lightly browned, about 1 ½ minutes. Loosen edges of crepe, turn over, and cook until very lightly browned on second side, another 15 seconds. Transfer to a plate. Continue cooking crepes, stacking until there are at least 12, adding more butter to the pan as necessary. Cool to room temperature. Cover with plastic wrap until ready to use. (Crepes should be refrigerated if stored overnight.)

Whisk together lime juice, brown sugar, fish sauce, sesame oil, chili garlic paste and crushed garlic. Set aside.

Divide lettuce, tomatoes, avocado and turkey among crepes. Drizzle lightly with dressing; roll or fold crepe over salad ingredients. Garnish with additional sprigs of fresh parsley.

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