California Walnut Chinese Bing Crepe

By Chef Juliet Greene
Total Time
1 Hr
Serves
8
Serving Size
1 filled crepe
Meal
Breakfast Brunch Dinner Lunch
Course
Main

DESCRIPTION

This traditional and popular Chinese street breakfast takes on a nutty twist with the inclusion of "meat" made from California walnuts.

Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hr
Calories
450
Total Fat
32
Saturated Fat
5
Polyunsaturated Fat
16.1
Monounsaturated Fat
7.377
Cholesterol
100
Sodium
740
Carbohydrates
32
Dietary Fiber
6
Total Sugars
7
Protein
30
Vitamin D
0
Calcium
80
Iron
4
Potassium
420

Ingredients

Chinese Spiced Walnut "Meat" Crumble

  • 2 tablespoons vegetable oil, divided
  • 2 cups California walnuts
  • 1/3 cup hoisin sauce
  • 1 teaspoon Chinese 5 spice powder
  • 1 (15-oz.) can black beans, rinsed and drained

Crepe Batter

  • 1 cup walnut milk
  • 3/4 cup flour
  • 1/2 cup water
  • 2 eggs
  • 1/4 teaspoons salt, or to taste
  • Melted butter for skillet

Crepe Topping

  • 1/4 cup black bean garlic sauce
  • 1/4 cup sweet chili paste
  • 2 eggs, beaten
  • 1/2 cup thinly sliced scallions
  • 1/4 cup finely chopped California walnuts
  • 4 teaspoons toasted sesame seeds
  • 1/2 cup wonton strips

Marinated Cabbage Slaw

  • 2 tablespoons rice vinegar (unseasoned)
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 2/3 cup each: shredded red cabbage, green cabbage, and carrots
  • 1 tablespoon chopped fresh cilantro
  • Lime wedges (garnish)

Preparation

  1. Place 1 tablespoon oil in a large skillet. Then place remaining oil and remaining Chinese Spiced Walnut “Meat” Crumble ingredients in a food processor and pulse until chopped and a crumble forms, scraping down the sides as needed.
  2. Heat oil over medium heat. Add Chinese Spiced Walnut “Meat” Crumble and cook for 10 minutes, stirring frequently and breaking up the mixture with a spatula. The mixture should be browned and crumbly in texture resembling ground beef.
  3. Prepare crepe batter, whisk together walnut milk, flour, water, eggs and salt in a medium bowl to form a very thin batter, adding additional water if needed.
  4. Whisk together walnut milk, flour, water, eggs and salt in a medium bowl to form a very thin batter, adding additional water if needed.
  5. Stir together black bean garlic sauce and sweet chili paste in a small bowl.
  6. Whisk together vinegar, honey and sesame oil in a small bowl. Add slaw vegetables and toss well to coat.
  7. Heat a medium skillet over medium-low heat and brush lightly with melted butter. Pour 1/4 cup crepe batter into the skillet, quickly tipping in a circle to evenly spread over the bottom and partly up the sides of the skillet. Cook 2 minutes or until the batter is almost set on top.
  8. Brush the crepe liberally with beaten egg and sprinkle with 1 tablespoon scallions, 1 1/2 teaspoons walnuts and 1/2 teaspoon sesame seeds, pressing into the surface lightly with the back of a spatula. Carefully flip.
  9. Once cooked, brush crepe with 1 tablespoon black bean and chili sauce mixture, then top with a slightly heaping 1/3 cup each warm Chinese Spiced Walnut “Meat” Crumble and marinated slaw over the surface, then sprinkle with 1 tablespoon wonton strips. Fold in half, then in half again. Place in a very large covered skillet set over low heat to keep warm. Repeat with remaining batter, toppings and filling. Serve hot with lime wedges.