Recipe courtesy of Kevin Reilly

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

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  • Total: 1 hr 10 min
  • Prep: 50 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

CREPE BATTER:

FILLING:

SALAD:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
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