Recipe courtesy of Kevin Reilly
Save Recipe Print
Total:
1 hr 10 min
Prep:
50 min
Cook:
20 min
Yield:
4 servings

Ingredients

CREPE BATTER:
FILLING:
SALAD:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Pancakes

Recipe courtesy of Food Network Kitchen

Fluffy Pancakes

Recipe courtesy of Food Network Kitchen

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Fluffy Japanese Pancakes

Recipe courtesy of Food Network Kitchen

Red Velvet Heart Pancakes

Recipe courtesy of Food Network Kitchen

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword