Tuesday, January 26, 2016

Filipino Salad Crêpes

Wonderfully fresh flavors brought together in a crêpe and made extra tasty with peanut sauce. Healthy, satisfying, and fun! Adapted from foodandwine
makes 8


1 large egg
1 cup whole grain flour (like spelt)
1 Tbsp. oil, plus more for brushing
½ cup creamy natural peanut butter
½ cup full fat coconut milk
1 Tbsp. coconut aminos or Bragg's Liquid Aminos (substitutes for regular soy sauce)
1 garlic clove, minced
1 green (unripe) mango peeled and julienned
1 cup julienned carrot
1 cup julienned daikon (could substitute jicama or radish if not available)
1 cup julienned English cucumber
½ cup torn mint leaves
½ cup lightly packed chopped cilantro
butter lettuce or other lettuce leaves
chopped roasted peanuts
coconut vinegar or white vinegar (optional)

1. In a medium bowl, beat the egg with ½ tsp. salt and 1 ½ cups of water. Gradually whisk in the flour just until a batter forms (it's ok if there are lumps). Then whisk in the oil.

2. Heat an 8 - inch nonstick skillet and brush with oil. Add ¼ cup of the batter and tilt the skillet to distribute evenly. Cook over moderate heat until bubbles start to form around the edge of the crêpe, about 1 minute. Flip, then cook until lightly browned on the bottom. Transfer the crêpe to a baking sheet and top with a piece of wax or parchment paper. Repeat with remaining batter.

3. In a small bowl, whisk the peanut butter with the coconut milk, soy sauce substitute, garlic, and 3 Tbsp. of water. Season with salt. In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint, and cilantro.

4. Arrange the crêpes on plates. Top each with a lettuce leaf and some of the salad. Drizzle with peanut sauce and sprinkle with peanuts and vinegar.