From tortillas to injera bread, just about every country in the world has its variation of a quick, simple bread often prepared in a unique pan, on the grill, or in the oven.
Then there’s the crepe. Let’s call it a multi-national bread because it has pancake cousins spread across continents, too. In this version, we have high jacked the Italian crespelle for the basis of an inspired Asian wrap. Semolina flour lends added chewiness and flexibility that makes it quite irresistible. There are so many dumplings and breads of note in the northern reaches of China that this crepe should feel quite at home wrapped around other Asian flavors, like Anise Poached Chicken from the previous post.
Take the basic crepe batter, add a little chopped green onion and a smattering of mixed sesame seeds (or highly recommended Trader Joe’s Everything but the Bagel Sesame Seasoning Blend) and proceed as usual.
If you choose to go the Asian route, slather your finished crepe with hoisin sauce and wrap portions of Asian Salad, Anise Chicken, Char Siu, or other barbecue pork—you name it!
Or, you could go New York-style, forget the sauce, and fill your crepe with creamed cheese and lox!
The Everything Crepe
2 eggs, room temperature
1 cup water, room temperature
½ cup fine semolina flour
½ cup all-purpose flour
½ teaspoon salt
1 tablespoon melted butter
1 tablespoon mixed blend of black and white sesame seeds and poppy seeds, or see below*
1 tablespoon green onion, chopped
- In medium bowl sift the dry ingredients, beat the eggs, butter and water together and slowly add to the dry, whisking until smooth. Stir in the seeds and green onions to combine. Allow to stand at room temperature for about 1 hour or chill for up to 2 days and bring to room temperature before proceeding.
- Heat a 10” crepe pan or flat round skillet over medium to medium-high heat, depending on unit. Brush the surface with butter, or wipe with coated toweling. Stir down the batter and thin with a bit of water if it has thickened beyond the thickness of heavy cream. Pour about ¼ cup of batter into pan and quickly swirl it to reach the entire surface. Pour any excess back into bowl. Trim any errant edges as it cooks. When bubbles begin to form, about 1 minute, carefully turn with spatula or wood spoon and cook 2nd side for 30 seconds to one minute.
- Remove the crepe to a holding plate, wipe the pan if necessary with more butter and repeat, stacking the crepes with 2nd side up. Yield: about 10 crespelle.
- If made in advance, wrap the crepes in plastic wrap or foil. Can be made ahead 2 days, stored in refrigerator, or freeze well wrapped.
*Trader Joe’s Everything but the Bagel Sesame Seasoning Blend is a mixture of white and black sesame seeds, poppy seeds, seas salt flakes, dried minced garlic, dried minced onion.