Whoever said you can’t have breakfast for dinner has obviously never had savory crepes. At a recent Hipcooks Dim Sum and Then Some class, I learned the power that is scallion crepes, and after making a gluten-free batter batch, I have some pre-made and ready to go for some joyful consumption. I’ll admit this recipe isn’t completely gluten free due to including hoisin sauce, but man it’s tasty!
Scallion Crepes and Sautéed Shiitakes Mushrooms
Ingredients (serves 4-6)
- 2 cups gluten-free all purpose flour
- 2 ½ cups milk
- 2 eggs
- 2 ½ oz melted butter
- a pinch of sea salt
- 2 bunches scallions, chopped
- 1/2 lb Shiitake mushrooms, thinly sliced
- 1 tablespoon Sesame oil
- 1 tablespoon Grape seed oil
- 1 tablespoon Soy sauce
- 1 tablespoon Hoisin sauce
- Cilantro for garnish
In a medium bowl, mix flour and egg together until evenly mixed, pour in the melted butter, then scallions. Put in the refrigerator for 30 min to cool.
While the batter cools, heat over medium grape seed and sesame oil into a sautée pan. Add in mushrooms, hoisin and soy sauces and stir until well cooked. Set aside.
Now is the time for artistry! Using a non-stick pan (very important: cast iron is super heavy to flip and stainless steel or copper is going to be a hot mess), heat a healthy lather of butter and coat the pan. Pour in a very conservative amount of batter and quickly move to coat the bottom of the pan. Occasionally shake the pan to determine when to flip the crepe. It’ll be time to flip when the crepe is sliding along the pan with ease. Lift the pan, tipping it downward and flip! If it folds, use a knife to gently flatten out the crepe. Repeat until it just starts to brown, then you’re ready to mangia.
Lay the crepe on a plate, add a small amount of mushrooms (or any other filling), fold the crepe, drizzle some hoisin on top and eat up!
Some other (savory) filling ideas:
- lox, cream cheese, dill
- bacon, jalapeño cheddar cheese, caramelized onions
- sundried tomatoes, sautèed portobello mushrooms, pesto, toasted pine nuts