Cantonese-style Crepes Recipe

Make the batter

In a large bowl whisk together the all-purpose flour, cornstarch, rice flour, sugar, and salt until evenly combined.

In a separate bowl whisk together milk, water, eggs, and 1 teaspoon sesame oil until smooth and slightly frothy.

Gradually pour the wet mixture into the dry ingredients while whisking to remove lumps. Continue whisking until the batter is smooth and has the consistency of heavy cream. If too thick, add up to 2-3 tablespoons water; if too thin, add 1 tablespoon flour.

Cover the batter and let it rest at room temperature for 20–30 minutes to hydrate the flours and relax the starches. Stir briefly before using.

Prepare rehydrated shrimp and sauce

If using dried shrimp, soak them in warm water for 10 minutes, drain and chop finely. Mix the chopped dried shrimp with 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp sugar, 1/4 tsp white pepper and 2 tbsp water until combined. Taste and adjust seasoning. Set aside.

Stir together hoisin sauce and a small splash of water (about 1–2 tbsp) in a bowl for drizzling when serving. Keep on hand.

Stir-fry vegetables and proteins

Heat 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When hot, add the sliced shallot and minced garlic and stir-fry 30–45 seconds until fragrant and starting to soften.

Add the bean sprouts and half of the sliced scallions and stir-fry 1–2 minutes until the sprouts are just wilted but still crunchy. If using cooked shrimp or shredded chicken, add now and toss to combine and warm through (about 1 minute). Season the stir-fry lightly with a pinch of salt and a few drops of light soy sauce if needed. Transfer the stir-fry to a bowl and keep warm.

Prepare eggs for crepe topping

Crack the 4 eggs into a bowl and beat lightly with pinch of salt. Keep nearby for cooking each crepe's egg layer.

Heat the pan

Heat a 10–12 inch nonstick skillet or crepe pan over medium heat until hot but not smoking. Lightly brush the pan with a thin film of neutral oil (about 1/2 teaspoon).

For each crepe: stir the rested batter, then ladle about 1/3 cup batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly into a round (thin Cantonese-style crepe). Cook 45–60 seconds until the edges set and the top is nearly dry.

Pour or drizzle about 2–3 tablespoons of beaten egg over the surface of the crepe, tilting the pan so the egg forms a thin layer covering most of the crepe. Cook until the egg is set, about 30–45 seconds.

Spoon about 2–3 tablespoons of the stir-fried bean sprout mixture onto one half of the crepe, and add a teaspoon or so of the prepared dried shrimp sauce (or a small drizzle of the hoisin mix if you prefer sweet-salty). Scatter a few fresh scallion slices on top and optionally a few leaves of cilantro.

Fold the crepe over the filling into a semicircle or roll it up. Transfer to a serving plate. Repeat the process with the remaining batter, oiling the pan lightly between crepes as needed. You should get about 8 crepes.

If desired, warm the hoisin sauce and/or additional light soy sauce and drizzle a little over each folded crepe, then finish with a few drops of chili oil to taste.

Arrange crepes on a platter, garnish with remaining scallions and cilantro, and serve immediately while warm. Provide extra hoisin, soy, and chili oil on the side.