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Scallion Crêpes with Stir-Fried Greens

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Friday, November 10, 2006

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Scallion Crêpes with Stir-Fried Greens


Local Flavors:
Cooking and Eating from America's Farmers' Markets
© 2002 by Deborah Madison, Broadway Book, a division of Random House

Makes 12 crêpes

“A scribble in an old notebook said, ‘Make scallion crêpes with flowering Chinese greens.’ These beauties, which actually had succulent red stems beneath their
yellow flowers, appeared just one year in our market, but they left a lasting impression. Baby bok choy is a good choice, too, and is easy to find, but you
can use any tender Chinese green.”

The Scallion Crêpes
3 large eggs
1 tablespoon dark sesame or roasted peanut oil
1 tablespoon vegetable oil, plus extra for the pan
1 cup water
3/4 cup milk or soy milk
1/2 teaspoon salt
1 cup all-purpose flour
1 bunch scallions
1/4 cup black or white sesame seeds

 The Vegetables
6 baby bok choy
1 cup snow peas
A few handfuls pea greens, optional [not easy to find!]
Sea salt
1 tablespoon roasted peanut oil [or sesame oil]

1. To make the crêpes, combine the first six ingredients in a blender on high speed. Add the flour; blend again for 10 seconds, then stop. Scrape down
the sides and blend briefly once more. Pour the batter into a bowl and set aside to rest.
2. Trim and wash the scallions, including an inch or more of the greens. Slice them very, very thinly on the diagonal. Toast the sesame seeds and set them aside. Preheat the oven to 250 degrees F.
3. Heat a 9-inch nonstick pan (about 7 1/2 inches at the base) with a little vegetable oil. Spread it around with a paper towel. When the pan is hot, add 1/3 cup batter and swirl it around the pan. Scatter some scallions and sesame seeds over the top and cook until golden on the bottom, about one minute. Loosen the crêpe, flip it over, and cook the other side until it is dry, then slide it onto a plate. Continue making the crêpes until all the batter is used, stacking them on top of one another. If a crêpe sticks, wipe out the pan before going on to the next. Wrap the crêpes in foil and put them in the preheated oven when you start the vegetables.
4. Cut the bok choy lengthwise into quarters, or sixths, if they’re on the plump side. Sliver the peas on the diagonal and wash the pea greens.
5. Bring a wide nonstick skillet of water to a simmer; add salt and the bok choy. Simmer for 2 minutes, then drain. (This can be done ahead of time,
but if so, rinse the boy choy to keep it from cooking as it cools.)
6. Return the skillet to the stove and turn the heat to high. Add the peanut oil, swirl it around the pan, and add the vegetables. Stir-fry until tender-crisp and bright green. Season with salt and turn into a serving dish. Present the crêpes in a stack, the greens in a dish, and let each person assemble his or her own. Or place an open crêpe (sesame side facing up) on a plate, with some of the vegetables on the middle. This is a very pretty presentation.

Variations: Stir-fry cleaned and butterflied shrimp with the greens. Or, going in
a different direction altogether, fill the crêpes with sautéed or steamed amaranth greens or wild spinach, flavored with chopped cilantro.