Onion-Garlic Crepes

1. 1

   Sift the flour into a medium-sized bowl.

2. 2

   In a small bowl, whisk together the eggs, chicken stock, and salt.

3. 3

   Whisk the egg mixture into the flour, until evenly incorporated.

4. 4

   Ladle some of the batter into a mixer or food processor, with the diced onions and garlic. Process until smooth (just a few seconds). Return the onion-garlic batter to the remaining batter, add the peanut oil, and whisk all together.

5. 5

   If you have time, and especially if you are using the WW flour, let batter sit for 30 minutes to ensure flour absorbs moisture.

6. 6

   In a medium-sized nonstick skillet, fry each crepe (about 1/2 cup of batter) over medium flame with about 1/2 tsp or less peanut oil, flipping once. Repeat until all batter has been used up.

7. 7

   Serve crepes with hoisin and carrot pickles, or as a complement to another dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.