UC Davis OCF, Holy Virgin Mary Antiochian Orthodox Church
West Sacramento, CA
"This is a fusion of French cooking and Thai flavors but in a Lenten style! Making the crepes is all about getting the batter consistency right and not using too much into the pan. Remember that you should have a thin consistency to your batter, so change the water as needed. Also, put just enough batter into your pan to have a thin layer on the bottom, and DON'T TOUCH THE CREPES until you are ready to flip, as they can break because they just barely hold together! This does have an awesome flavor though, so give it a shot for an interesting Lenten dish you're sure to love!"
Equipment:
1 Whisk
1 8-10 inch, non-stick frying pan
Large Mixing bowl
Thin spatula for flipping
Ingredients:
2 cups all-purpose flour
2 cans (3-4 cups) coconut milk
2 tablespoons curry powder
1 tablespoon turmeric
1 1/2 tablespoons crushed/ground lemongrass
2 cloves minced garlic
1 tablespoon ground ginger
1/2 tablespoon lime juice
1/2 tablespoon salt
1/2 tablespoon soy sauce
1/2 tablespoon black pepper
1 1/2 cups green onion, thinly sliced
2 cups water
Cooking Instructions:
1) Combine all of the dry ingredients, the soy sauce, and the lime juice together with the whisk until thoroughly distributed.
2) Add the coconut milk one can at a time, whisking in between to ensure that the batter does not go lumpy.
3) Add the water, and whisk once more. The batter should be a thin consistency that lightly coats a spoon. If you do not like the consistency, add or use less water as desired here.
4) Get your nonstick pan onto a burner on medium-high heat. When the pan is hot, remove it from the burner and place 4-5 tablespoons of batter into the pan, quickly turning the pan so the entire bottom is coated.
5) Once the batter starts to solidify, place it back onto the burner for 1-2 minutes until golden brown throughout and easy to loosen.
6) Flip, and cook for another 1-2 minutes before turning out onto a plate to cool.
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