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flour soy milk oil eggs green onions tightly-packed fresh coriander sriracha sauce Cheddar cheese crackers
Viewed: 73 - Published at: 9 years agoIngredients
- 1/2 cup flour
- 2/3 cup soy milk
- 2 tsp. oil
- 4 eggs, beaten
- 4 green onions, cut diagonally into thin slices
- 1/4 cup tightly packed fresh coriander (cilantro)
- 2 tsp. Sriracha sauce (hot chili sauce)
- 1/2 cup Cracker Barrel Shredded Double Cheddar Cheese
- 8 Ritz Crackers, finely crushed (about 3/4 cup)
Method
- Whisk first 3 ingredients until blended.
- Spray nonstick flat-bottomed wok or large skillet with cooking spray; heat on medium heat.
- Pour about 3 Tbsp.
- batter into wok; tilt wok to spread batter into thin 6-inch circle on bottom of wok.
- Cook 1 to 2 min.
- or until centre of crepe is set.
- Pour about 1/4 cup eggs over crepe; cook 1 to 2 min.
- or until centre of egg layer is almost set.
- Sprinkle with 1/4 each of the onions and coriander; press gently into eggs with back of spoon to secure.
- Cook 1 min.
- or until centre of egg layer is completely set; turn.
- Spread crepe with 1/2 tsp.
- hot sauce; sprinkle with 2 Tbsp.
- cheese.
- Cook 1 min.
- or until cheese is melted.
- Sprinkle with about 3 Tbsp.
- cracker crumbs.
- Remove from wok.
- Fold over top third, then bottom third of crepe to enclose filling.
- Place on plate; cover to keep warm.
- Repeat with remaining ingredients to make 3 additional crepes.
