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Fried Onion Crepes

A community recipe by buddhanature

Not tested or verified by Nigella.com

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Introduction

great for a finger-food buffet and easy to make.

Ingredients

Serves: 1

Metric Cups

250 millilitres plain flour
1 medium egg (lightly beaten)
½ teaspoon sesame oil
2 tablespoons water
2 spring onions (finely chopped)
3 tablespoons sesame oil

1 cup all-purpose flour
1 medium egg (lightly beaten)
½ teaspoon asian sesame oil
2 tablespoons water
2 scallions (finely chopped)
3 tablespoons asian sesame oil

Method

Fried Onion Crepes is a community recipe submitted by buddhanature and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

to make the dough, place the flour into a mixing bowl, make a well in the centre and add the beaten egg, sesame oil and one tbsp. of water. mix with a flat-bladed knife until the 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 an refrigerate for 20 minutes.

knead the dough on a lightly floured surface until smooth and elastic. roll the dough out form a large rectangle about 2 mm 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 2 mm. using a 4 cm round cutter or glass 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.

these are delicious served with a dipping sauce made from sweet chilli 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.

to make the dough, place the flour into a mixing bowl, make a well in the centre and add the beaten egg, asian sesame oil and one tbsp. of water. mix with a flat-bladed knife until the 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 an refrigerate for 20 minutes.

knead the dough on a lightly floured surface until smooth and elastic. roll the dough out form a large rectangle about 2 mm thick.

brush the surface lightly with asian sesame oil and then sprinkle with scallions. 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 2 mm. using a 4 cm round cutter or glass cut out circles and place to one side.