Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts

Total Time:
1 hr 10 min
Prep:
50 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • CREPE BATTER:
  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup water
  • 1 tablespoon canola oil
  • 1 cup all-purpose flour
  • 1/2 tablespoon black sesame seeds
  • 2 tablespoons chives, chopped finely
  • 1 tablespoon toasted orange rind
  • Pinch of salt
  • FILLING:
  • 1/2 tablespoon canola oil
  • 1/2 teaspoon sesame oil
  • 1 head of broccoli
  • 1 1/2 cups bean sprouts
  • 2 oranges, sectioned
  • 1/4 cup chopped cashews
  • 1 carrot, finely julienned
  • 1 tablespoon hoisin sauce
  • SALAD:
  • 2 bunches watercress, stems removed
  • 1 cup mung bean sprouts
  • 1/2 cup garlic sprouts (optional)
  • Juice of 1/2 lemon
  • 1/2 tablespoon canola oil
  • Salt and freshly cracked pepper, to taste
Directions

Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.

Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.

Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.

Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.

Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.


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