Spicy Vegetarian Chinese-inspired Breakfast Crepes
_4mb.jpg)
Inspired by popular Chinese street food, these jianbing-style savoury crepes are packed with texture, colour, and flavour, and are balanced with the perfect amount of heat! Using carbonated water for the batter results in a fluffy, delicate consistency for these vegetarian breakfast crepes.
Ingredients
Instructions
In large bowl, whisk together buckwheat flour, Just Boost Protein and salt. Whisk in almond milk and Original Carbonated Perrier until smooth. Whisk in eggs, cilantro and green onions.
In medium nonstick skillet set over medium-low heat, add 1/2 tsp (2 mL) oil. Spoon in 1/4 cup batter, swirling to evenly coat bottom of pan. Cook for 30 seconds or until set and bottom is golden. Flip and cook for 30 seconds or until set. Transfer crepe to large plate and stack between layers of parchment paper or beeswax paper as they are prepared. Repeat with remaining oil and remaining batter, wiping skillet clean between crepes. Makes 12 crepes.
In the skillet set over medium heat, add 1 crepe and top with 2 tbsp (30 mL) whisked egg mixture. Sprinkle with 2 tsp (10 mL) green onions. Cook for 2 minutes or until eggs are starting to set. Gently flip crepe, spread with 2 tsp (10 mL) hoisin and 1 tsp (5 mL) sriracha, and top with 4 tsp (20 mL) kimchi and a few slices red chile. Fold crepe in half over ingredients and slide onto serving platter. Repeat with remaining crepes, egg mixture, green onions, hoisin, sriracha, kimchi and red chiles. Garnish with cilantro and serve.
Tips
Get creative in the kitchen
Make your own kimchi from scratch! A great way to use up vegetables from the fridge to avoid food waste!
For a crunchy topping
Sprinkle with shredded fried wontons.
What you need
Ingredients
How to prepare
Instructions
In large bowl, whisk together buckwheat flour, Just Boost Protein and salt. Whisk in almond milk and Original Carbonated Perrier until smooth. Whisk in eggs, cilantro and green onions.
In medium nonstick skillet set over medium-low heat, add 1/2 tsp (2 mL) oil. Spoon in 1/4 cup batter, swirling to evenly coat bottom of pan. Cook for 30 seconds or until set and bottom is golden. Flip and cook for 30 seconds or until set. Transfer crepe to large plate and stack between layers of parchment paper or beeswax paper as they are prepared. Repeat with remaining oil and remaining batter, wiping skillet clean between crepes. Makes 12 crepes.
In the skillet set over medium heat, add 1 crepe and top with 2 tbsp (30 mL) whisked egg mixture. Sprinkle with 2 tsp (10 mL) green onions. Cook for 2 minutes or until eggs are starting to set. Gently flip crepe, spread with 2 tsp (10 mL) hoisin and 1 tsp (5 mL) sriracha, and top with 4 tsp (20 mL) kimchi and a few slices red chile. Fold crepe in half over ingredients and slide onto serving platter. Repeat with remaining crepes, egg mixture, green onions, hoisin, sriracha, kimchi and red chiles. Garnish with cilantro and serve.
Tips
Get creative in the kitchen
Make your own kimchi from scratch! A great way to use up vegetables from the fridge to avoid food waste!
For a crunchy topping
Sprinkle with shredded fried wontons.