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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