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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Moo Shu Pork

Recipe courtesy of Food Network Kitchen

Moo Shu Pork Pockets

Recipe courtesy of Rachael Ray

Diner-Style Pancakes

Recipe courtesy of Food Network Kitchen

Veggie Stuffed Pancakes

Recipe courtesy of Giada De Laurentiis

Chocolate-Chocolate Veggie Pancakes

Recipe courtesy of Melissa d'Arabian

Roasted Moroccan-Style Vegetables

Recipe courtesy of Food Network Kitchen

Thai-Style Grilled Vegetables

Recipe courtesy of Art Chudabala

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories