Method :
To make the
dough, place the flour into a large mixing bowl, make a well in the
centre and add the beaten egg, sesame oil and one tablespoon of water.
Mix with a flat-bladed knife until mixture starts to form a soft dough,
add more water if the dough appears to be too dry, only add a little
water at a time. Gather the dough into a ball and refrigerate for 20
minutes. Knead the dough on a lightly floured surface until smooth and
elastic. Roll the dough out to form a large rectangle about 2mm thick.
Brush the
surface lightly with sesame oil and then sprinkle with spring onions.
Fold the sides of the crepe into the centre to just meet. Flatten
lightly then, starting at the bottom of the crepe, roll it up. Turn on
its side, then roll out the dough to a thickness of 2mm. Using a 4cm
round cutter cut out circles and place to one side. Heat 1 tbsp of the
oil in a shallow non-stick pan and cook the crepes on both sides until
they are slightly puffed up and golden. Repeat with the remaining
crepes, adding extra oil as necessary. Serve immediately.
Makes about
30
These are
delicious served with a dipping sauce made from sweet chili sauce, a
dash of soy sauce and a little lime juice. Try making crepes with the
addition of some chopped fresh chives, basil or coriander. Sprinkle over
with the spring onions.
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