30 minutes or fewer
These thin, flat pancakes are a cross between crêpes and omelets.
- 1 ½ Tbs. hoisin sauce
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. crushed roasted peanuts
- 1 ½ tsp. ketchup
- ½ tsp. rice vinegar
- ¼ tsp. chile-garlic sauce
- ½ cup brown rice flour
- 2 Tbs. cornstarch
- 2 Tbs. cake flour
- 2 green onions, sliced (¼ cup), divided
- 4 tsp. toasted sesame oil
- 4 oz. soft tofu, drained and thinly sliced
- 1 cup sliced mushrooms
- 2 large eggs, beaten
- 1 cup bean sprouts
- ½ cup chopped fresh watercress
- ½ cup chopped fresh mint
- ½ cup chopped Thai or sweet basil leaves
1. To make Sauce: Whisk together all ingredients with 1 Tbs. water in bowl. Set aside.
2. To make Pancakes: Whisk together rice flour, cornstarch, and cake flour in bowl. Whisk in 1 cup water until batter is smooth. Stir in 2 Tbs. green onion.
3. Heat 2 tsp. oil in 10-inch nonstick skillet over medium-high heat. Add 3/4 cup batter, and tilt skillet to completely coat pan bottom with batter. Reduce heat to medium-low. Arrange 2 oz. tofu and 1/2 cup mushrooms atop Pancake, and drizzle with 1/4 cup beaten egg. Cover skillet, and cook 5 minutes.
4. Uncover skillet, and scatter 1/2 cup bean sprouts over egg mixture. Cook 3 minutes more, or until bottom, when gently lifted, is golden and crispy. Scatter 1/4 cup watercress, 1/4 cup mint, 1/4 cup basil, and 1 Tbs. green onions over bean sprouts. Fold Pancake in half, like an omelet, and slide onto plate. Repeat with remaining ingredients to make another Pancake. Serve Sauce on side.
March 2013 p.34