Sue Freeman posted 11-17-99 11:57 AM pt (US)
Chinese Crepes (Mexican Flour Tortilla)
2 3/4 cup flour
1 cup boiling water
1/4 cup veggie oil
1 cup corn starch
1/2 Tablespoon salt
Boil water until it is a rolling boil. Add Salt.
In a large mixing bowl, mix flour, boiling water and oil all at once.
Mix dough with mixer or use wooden spoon to mix. Hand mix when
mixture is cool enough to handle.
Knead dough until it is smooth and elastic. This is about 7 to 10 minutes.
Add a little flour if needed but keep surface lightly dusted in cornstarch
not flour.
Cover with film wrap and set dough aside for one hour before using.
Roll dough into rope appox. 2 inches thick. Cut rope into 8 portions approx.
2 inches long.
Dust dough with cornstarch powder if needed. Flatten with hand and roll out
to 1/32" thick round shape. Use wax paper between crepes as you roll them
out.
Keep covered until ready to use. Cover with film not a towel.
You can freeze them at this point and use later if you like.
In a teflon pan pour 1 T oil and coat pan. Heat til it is med. hot.
Place one crepe in pan. It is important pan be hot here...so it doesn't
toughen. It will bubble up slightly so watch. It doesn't take long to
brown.. When it does turn it over and cook other side. It should only take
approx 2 minutes tops to cook entire crepe.
Keep cooked crepes covered until ready to use.
Now you can use them for tortillas or make Chinese Onion Crepes
Green onions chopped (1/2 to 1 onion per crepe)
3 eggs beaten with 2 T milk incorporated into it
Veggie oil
Crepes
Recipe for Pot Sticker Sauce
Chop green onions and use green part too. Set aside. Again it depends on
amount of crepes but figure 1/2 to 1 onion per crepe.
Place onion on counter and place crepe on it. Lightly roll rolling pin over
it so it sticks to dough. Don't roll hard or it will poke through. As this
doesn't hurt it... it is just prettier not to have holes in it.
In a teflon pan heat 1 T oil til it is hot. Pour 1/4 cup egg onto pan and
swirl around. Immediately put crepe on top of egg. Cook til egg is cooked
through.
Transfer crepe onto plate and roll up. Drizzle with pot sticker
sauce.
You can make appetizers out of these too; cut into bite sized pieces and
serve with toothpicks inserted into them.
Pot Sticker Sauce
1/2 cup Kikkoman® soy sauce
1/4 cup black rice vinegar or 1/2 T. white rice vinegar with 2 T sugar
1 Tablespoon garlic finely chopped
1/2 T chopped ginger root
Chopped green onion
Mexican Chicken Tortilla
Use crepe recipe above
1 lb chicken breast boneless skinless
Cornstarch for dredging in
1/2 med. green pepper sliced
1/2 med. red pepper sliced
1/4 cup sliced sweet onion
1/2 cup thick and chunky salsa
1/2 cup sour cream
1/2 cup taco cheese
1/4 cup finely chopped green onion
1 t. salt
1/2 t black pepper
1/2 T corn starch
2 T cornstarch mixture (1/2 T cornstarch and 1/2 T water)
Slice chicken breast into thin strips and coat with cornstarch.
In a teflon pan, heat 3 T oil until hot and saute chicken until done. While
sauting season with salt and pepper. Remove chicken.
Saute onion, peppers until tender. Add chicken and mix well.
Add cornstarch mixture and cook til thickened. Add salsa and mix well,
placing over heat if needed to reheat. Salsa will cool down mixture.
To assemble...place chicken mixture into crepe and top off with sour cream,
cheese and green onion.