Chinois Pancakes Recipe - Cooking Index
Chinois Pancakes Recipe - Cooking Index
These pancakes are designed as the accompaniment to "Chinese Duck With Plum Sauce" (see recipe). But there's no reason why you can't serve them with all kinds of things -- roast chicken, grilled meat or even steaks. Be adventurous! Have fun!
Courses: Dessert| 1/4 cup | 15g / 0.5oz | Flour |
| 1 | Salt | |
| 1 | Egg | |
| 1 tablespoon | 15ml | Sesame oil |
| 1/2 cup | 118ml | Milk |
| 2 teaspoons | 10ml | Minced fresh ginger |
| 1 | Garlic clove - minced | |
| 1 | Scallion - thinly sliced | |
| 1 teaspoon | 5ml | Unsalted butter |
| 6 teaspoons | 30ml | Scallions - cut in half (small) |
In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
Stir in the ginger, garlic and sliced scallion.
Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used.
Cut each pancake in half, place a scallion on each and roll into a cone shape. Serve.
This recipe yields 6 pancakes.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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