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Stuffed White Lace Crepes




Source of Recipe


Kathryn Hawkins Light Chinese Dishes


Recipe Introduction


While the recipe calls for cooked shelled mussels, you can use cooked meat or meat substitute such as chicken, beef, shrimp, lobster pieces, pork, mushrooms, flavored Tofu, or flavored TVP such as soy curls. The meat must be cooked ahead of time for two reasons first the pan is not hot enough to fully cook the meat the other is the meat is not in the pan long enough to cook completely. It is only there to mix with the other flavors to create a level of depth and demention to the dish.


List of Ingredients




CREPES
3 egg whites lightly beaten ¼ cup cornstarch
3 tbs Chinese vegetable Stock
1 tsp peanut oil
Lemon twists and strips of fresh ginger root to garnish

FILLING
6 oz small broccoli flowerets, blanched
8 oz cooked, shelled mussels
½ inch piece fresh ginger root, peeled and finely chopped
2 tbs light soy sauce
1 tbs rice wine
4 tsp black bean sauce

Recipe



In a small bowl mix together the egg whites, cornstarch and stock. Bursh a small nonstick or well-seasoned crepe pan with oil and heat until hot. Drizzle surface with one quarter of the mixture to give a lacey effect. Cook a few seconds or until set. Carefully lift out, drain on paper towels and keep warm. Repeat with remaining batter, to make 4 crepes.

Place all filling ingredients in a sauce pan and mix gently. Cook over low heat and mix gently. Cook over low heat 3 or 4 minutes until warmed through. Arrange one quarter of the filling on cooked side of each crepe and roll up. Garnish with lemon twists and ginger strips and serve.


Makes 4 servings