Asian Egg Crêpes with NY Style Chopped Cheese Filling
By: Club House Kitchens
Made With:
A staple in New York bodegas, the chopped cheese sandwich is paired with the Chinese egg crepe for a delicious hand-held meal. Spoon cheesy meat filling – a blend of Garlic and Onion Powders, ground beef and cheese – onto crepes and roll like a burrito. Top with tangy dill pickle sauce.
A staple in New York bodegas, the chopped cheese sandwich is paired with the Chinese egg crepe for a delicious hand-held meal. Spoon cheesy meat filling – a blend of Garlic and Onion Powders, ground beef and cheese – onto crepes and roll like a burrito. Top with tangy dill pickle sauce.
Key products
Instructions
Instructions
- For the Sauce, mix all ingredients in small bowl. Cover. Refrigerate until ready to serve.
- For the crêpes, mix flour, cornstarch and sea salt in large bowl with wire whisk. Gradually add water, whisking until batter is very smooth. Whisk in sesame oil (batter will be thin). Let stand while preparing filling.
- For the filling, mix seasonings in small bowl. Form ground beef into large patty. Sprinkle both sides with seasoning mixture.
- Heat oil in medium cast iron skillet on medium-high heat until shimmering. Add onion; cook and stir for 1 to 2 minutes. Add beef patty; cook 2 to 3 minutes or until seared. Turn patty over then top with cheese slices. Using a metal or wooden spatula, chop the cheese into the patty until well blended. Cook 2 to 3 minutes or until beef is cooked through. Keep warm.
- To cook the crêpes, brush about 1/2 tsp (2 mL) of the oil in large skillet on medium-low heat. Pour about 1/3 cup (75 mL) of the batter into skillet, tilting to evenly cover bottom of skillet. Cook 2 to 3 minutes or until bottom of crêpe begins to brown.
- Lightly beat 1 egg in small bowl then pour over crêpe in pan in even layer to cover crêpe. Continue to cook 1 to 2 minutes or until egg is just set. Using a flexible spatula, carefully turn crêpe over. Cook 2 to 3 minutes or until crêpe is lightly browned and crispy. Place crêpe, egg side down, on cutting board. Repeat with remaining batter and eggs.
- To assemble, spoon 1/4 each of the filling, fried onions and lettuce, and 2 tbsp (30 mL) of the sauce down the center of the non-egg side of each crêpe. Fold or roll crêpe to enclose filling. Serve immediately.
Test Kitchen Tips:
- o Crêpes can be made ahead of time. Store crêpes between layers of waxed paper on a large plate. Cover with plastic wrap and refrigerate up to 2 days. Reheat crêpes in a hot, oiled skillet, turning to crisp both sides.
- o To take your crêpe on-the-go, cut filled crêpe in half then wrap each half in waxed paper or foil.
