a delicious method to prepare Brussels sprouts.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 crêpe |
Ingredients
- 2 tablespoons millet flour
- 2 tablespoons soy milk
- ½ teaspoon vegetable oil
- 1 teaspoon water, if needed
- 1 tablespoon Chinese black bean sauce
- 1 teaspoon water
- ½ teaspoon Asian chile pepper sauce, or to taste
- 1 teaspoon water
- cooking spray
- 1 egg, beaten
- ½ green onion, sliced
- 1 tablespoon torn fresh cilantro leaves
- 2 whole crackers
Instructions
- Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
- Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
- Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
- Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.
- Use any kind of savory cracker, a piece of crisp fried wonton skin, or a piece of fried pork rind for the crunchy filling.
- You can substitute all-purpose flour for millet flour, and regular milk for soy milk.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 265 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
aahh..you should quickly break the yolk when it touches the pan.. :p i saw them did that :p anyway this is a great recipe 🙂
DELICIOUS! I thought I’d never find the recipe for this!
This was very good! The only thing I would change about this recipe is to increase the amount of batter and use 1.5 times as much as directed, and add chopped preserved mustard tubers since all the ones I ate in China had those ingredients. Very good adapted recipe for the home kitchen!
OMG I have been looking for a recipe like this for a long time. This is one of my favorite street foods at home. Thank you so much for this recipe. You are a Godsend!
Thank you for the recipe, i have looking for one like this for long time. this is great!