Zucchini-scallion Crepes Recipe

If using whole split mung beans: soak 1 cup split mung beans in 2 cups water for 3–4 hours, then drain. Blend soaked beans with 1 cup fresh water until a very smooth, pourable batter forms (about 1–2 minutes in a high-speed blender). If using mung bean flour: whisk 1 cup flour with 1 cup water until smooth.

Strain the blended batter through a fine mesh sieve or chinois into a bowl to remove any grainy bits for the thinnest crepes (optional but recommended).

Whisk in 2 tablespoons rice flour (optional), 1 teaspoon kosher salt, 1 teaspoon turmeric (if using) and 2 tablespoons neutral oil until smooth. Batter should be slightly thinner than pancake batter — add up to 2 tablespoons more water if needed. Let rest 20–30 minutes at room temperature to hydrate.

Prepare vegetables: coarsely grate the zucchini (use the large holes of a box grater) and place grated zucchini in a bowl. Lightly salt (about 1/2 tsp) and let sit 5–10 minutes to draw out moisture.

Thinly slice scallions on a sharp bias; reserve the white and green parts together. Finely dice 1/2 small red onion. If using cilantro, roughly chop.

After zucchini has rested, squeeze out excess liquid using a clean kitchen towel or fine sieve — you should remove about 2–4 tablespoons of water. Return zucchini to a bowl and stir in the scallions, diced red onion, 1/2 teaspoon freshly ground black pepper and 1 teaspoon sesame oil. Taste and adjust salt if needed; set filling aside.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey (or agave), 1 teaspoon chili crisp or chili oil, 1 teaspoon fresh lime juice and 1/2 teaspoon minced garlic in a small bowl until combined.

Stir in 1 teaspoon toasted sesame seeds and 1 teaspoon thinly sliced scallion. Taste and adjust: add more vinegar for brightness, honey for sweetness or chili for heat. Set aside at room temperature while you cook crepes.

Heat a nonstick skillet or crepe pan over medium — it should be hot but not smoking. Lightly brush with neutral oil or spray.

Stir the rested batter; if it has thickened, thin with 1–2 tablespoons water to a ladle-pouring consistency. Pour a 1/4 cup (about) of batter into the center of the pan then tilt and swirl the pan quickly to spread the batter into a thin 7–8 inch circle. (Adjust amount to make thinner or smaller crepes.)

Cook the crepe for 1–2 minutes until the edges lift and the surface looks set and dry. There is no egg binder; crepes are fragile — use a thin spatula. Spoon about 2–3 tablespoons of the zucchini-scallion filling evenly over one half of the crepe, pressing gently to spread into a thin layer.

Fold the crepe over the filling (in half or into thirds) and press lightly. Cook another 30–60 seconds to warm the filling and crisp the underside. Flip once if needed and cook an additional 15–30 seconds until lightly golden and crisped where possible.

Transfer to a plate and keep warm in a low oven (200°F / 95°C) while you cook remaining crepes. Brush the pan with a little oil between crepes to prevent sticking. Repeat with remaining batter and filling; you should get about 8–10 small crepes depending on size.

Serve crepes hot with the spicy soy dipping sauce on the side. Garnish with extra sliced scallions and cilantro if desired.