Filipino Salad Crepes Recipe

Name: Filipino Salad Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; Fine salt; 1 cup all-purpose flour; 1 tablespoon grapeseed oil, plus more for brushing; 1/2 cup smooth peanut butter; 1/2 cup unsweetened coconut milk; 1 tablespoon tamari or soy sauce; 1 garlic clove, finely grated; 1 green (unripe) mango, peeled and julienned; 1 cup julienned carrot; 1 cup julienned daikon; 1 cup julienned English cucumber; 1/2 cup torn mint leaves; 1/2 cup lightly packed chopped cilantro; Small butter lettuce leaves; Chopped roasted peanuts; Coconut vinegar, for serving

Servings: persons

1 large egg
Fine salt
1 cup all-purpose flour
1 tablespoon grapeseed oil, plus more for brushing
1/2 cup smooth peanut butter
1/2 cup unsweetened coconut milk
1 tablespoon tamari or soy sauce
1 garlic clove, finely grated
1 green (unripe) mango, peeled and julienned
1 cup julienned carrot
1 cup julienned daikon
1 cup julienned English cucumber
1/2 cup torn mint leaves
1/2 cup lightly packed chopped cilantro
Small butter lettuce leaves
Chopped roasted peanuts
Coconut vinegar, for serving

1
In a medium bowl, beat the egg with 1/2 teaspoon of salt and 1 1/2 cups of water.
2
Gradually whisk in the flour just until a batter forms (its OK if there are lumps), then whisk in the 1 tablespoon of grapeseed oil.
3
Heat an 8-inch nonstick skillet and brush with grapeseed oil.
4
Add 1/4 cup of the batter and tilt the skillet to distribute the batter evenly.
5
Cook over moderate heat until bubbles start to form around the edge of the crepe, about 1 minute.
6
Flip, then cook until lightly browned on the bottom, about 45 seconds longer.
7
Transfer the crepe to a baking sheet and top with a piece of wax or parchment paper.
8
Repeat with the remaining batter, brushing the skillet with oil as needed; layer paper between each crepe.
9
In a small bowl, whisk the peanut butter with the coconut milk, tamari, garlic and 3 tablespoons of water; season with salt.
10
In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint and cilantro.
11
Arrange the crepes on plates.
12
Top each with a lettuce leaf and some of the salad; drizzle with the peanut dressing.
13
Sprinkle with peanuts and coconut vinegar and serve, passing additional vinegar and dressing at the table.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large egg, Fine salt, 1 cup all-purpose flour, 1 tablespoon grapeseed oil, plus more for brushing, and more.

Yes, Filipino Salad Crepes falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Filipino Salad Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions