From: (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:01 +0200


From: (Deborah Norin)



Crepe Batter:
3/4 cup  dried yellow mung beans
2 cup    fresh or canned coconut milk
1 cup    rice flour
1/2 tsp  sugar
1/2 tsp  salt
1/4 tsp  tumeric

Accompaniments And Filling:
4 oz.        pork butt or shoulder, cut into 12 thin slices
12           raw medium shrimp, shelled, deveined and halved lengthwise
1 1/2 tblsp  nuoc mam (Vietnamese fish sauce)
4            large garlic cloves, minced
1/4 tsp      sugar
Freshly ground pepper
2 cup        thinly sliced fresh mushrooms
2 cup        fresh bean sprouts
1            large onion, thinly sliced
3/4 cup      vegetable oil
Nuoc Cham with Shredded Carrots and Daikon (recipe follows)
Vegetable Platter (ingredients follow)


Make the crepe batter: 
Cover the mung beans with water and soak for 30 minutes.  Drain.  Set
aside 1 cup for the filling.  Place the remaining 1/2 cup  in a blender
with the coconut milk and process to a fine puree.  Add the rice flour,
sugar, salt and tumeric; blend well.  Strain the mixture into a bowl or
jar and refrigerate. 

Steam the reserved mung beans for about 20 minutes, or until tender. 
Allow to cool.  Cover and set aside. 

The batter can be prepared one day ahead, and the accompaniments
assembled just before serving.  The crepes can be cooked and stuffed a
few hours ahead, and reheated as needed.The use of coconut milk in this
recipe is traditional of southern Vietnamese specialties. 
Traditionally, the crepe is prepared in a wok, but a good omelet pan is
fine too.  Remember to stir the rice batter well before each addition to
the pan. 

Prepare the Nuoc Cham and Vegetable Platter, and set aside.  (See
recipes below.)

In a bowl, combine the pork and shrimp with the fish sauce, garlic,
sugar and black pepper to taste.  Cover and refrigerate for 30 minutes. 

In another bowl, combine the mushrooms, bean sprouts, onion and the
cooked mung beans.  Divide the mixture into six separate mounds on a

Heat 2 tblsp of the oil in a skillet over high heat.  Add the pork and
shrimp mixture and stir-fry for 2 minutes, or until the pork loses its
pink color and the shrimp turn opaque.  Remove to a platter. 

In a wok or an 8" nonstick omelet pan, heat 2 tblsp oil over moderately
high heat.  When the oil is very hot, stir the rice batter well and pour
1/2 cup into the wok.  Quickly tilt the wok to spread the mixture into a
thin pancake.  Scatter 1 mound of the vegetables, 2 slices of pork and 4
pieces of the shrimp on the lower half of the pancake.  Reduce the heat
to moderate.  Cover the pan and cook for about 5 minutes, or until the
bottom of the pancake is brown and crispy.  Fold the pancake in half and
slide it onto a platter.  Keep warm in a low oven.  Repeat with the
remaining oil, batter and filling, making 5 more crepes. 

To serve, each diner places the rice crepe with some filling on a
lettuce leaf with selected herhs from the Vegetable Platter and strands
of carrot and daikon from the dipping sauce.  The bundle is rolled up,
dipped in Nuoc Cham and eaten out of hand. 
Nuoc Cham With Shredded Carrots And Daikon


Nuoc Cham:
2        small garlic cloves, crushed
1        small fresh red chile pepper, seeded and minced
2 tblsp  sugar
2 tblsp  fresh lime or lemon juice
1/4 cup  rice vinegar
1/4 cup  nuoc mam (Vietnamese fish sauce)

1        small carrot, shredded
1        small daikon or turnip, peeled and shredded 
1 tsp    sugar

Combine the garlic, chile and sugar in a mortar and pound with a pestle
to a fine paste.  Add the lime juice, vinegar, fish sauce and 1/4 cup
water.  Stir to blend.  (Alternately, combine all ingredients in a food
processor or blender and process for 30 seconds, until the sugar

Toss the carrot and daikon shreds with the sugar in a small bowl.  Let
stand 15 minutes to soften the vegetables. 

Add the Nuoc Cham to the softened vegetables and stir. 

Vegetable Platter: 
1        large head of Boston lettuce, separated into individual leaves
1 bunch  of scallions, cut into 2" lengths
1 cup    coriander leaves
1 cup    mint leaves
1 cup    fresh Asian or regular basil leaves
1        cucumber, peeled in alternating strips, halved lengthwise and 
         sliced crosswise
4 oz.    fresh bean sprouts

On a large platter, decoratively arrange the ingredients in separate

From: (Bill Maddex)

Source: _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN,
        The Book Publishing Co, 1991. 


2 tblsp    egg replacer (or arrowroot)
1 1/2 cup  water
1 cup      soy milk
1 tsp      salt
4 tblsp    oil
2 cup      flour (I use half unbleached and half whole wheat pastry)
1/2        garbanzo flour

Blend the egg replacer with 1/2C water until smooth.  Add remaining
ingredients and blend one minute at high speed. 

Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom
lightly with oil (I use unrefined corn oil).  When pan is heated, take
it off the burner, let cool about three seconds and pour 3-4T batter
into it.  Swirl the pan so the bottom is coated with a thin layer of
batter.  Put the pan back on the burner and cook until lightly browned. 
Flip the crepe and cook until that side is lightly browned as well. 
Repeat with remaining batter.  This makes about a dozen crepes.  Note
that you will inevitably screw up the first crepe or two, but it will
become fairly routine after that.  Don't worry about it, I still do that
after all these years. 
3/4 cup     wild rice, uncooked
2 3/4 cups  stock (I like a light, mushroom intensive stock for this)
1/4         medium onion, minced

2           small stalks sliced thin
2 tblsp     unrefined corn oil
3/4         medium onion, chopped coarse
1/4 lb      button mushrooms, sliced thick
6           shiitake, fresh or reconstitued, quartered or eightthed (is 
            that a word?)
1/2         oyster or chanrerelles mushrooms (I recommend chantrelles,
            but they can be tough to find this early in the year.  If 
            using oysters, separate them into small clumps, if using 
            chanterelles, half them.)
1           large tomato, chopped
1/2         powdered sage
pinch       powdered thyme
1 tblsp     shoyu
salt and pepper to taste

Saute the onion in a little dry white wine for a minute or two, then add
wild rice and stock, cover tightly, bring to a boil, turn heat to low
and cook about an hour, until all liquid is absorbed. 

While the rice cooks, saute celery in oil until slightly tender, add
onions and all mushrooms, and saute until all vegs are medium tender. 
Add cooked rice, tomato and seasoning and cook another ten minutes or
so.  Fill crepes with the mixture, roll them over it and heat in a
preheated oven at 350 for about ten minutes. 

Serve with Nutty Almond Sauce (below) and garnsih with parsley and a
twisted orange slice. 

Nutty Almond Sauce:
3 tblsp     unrefined corn oil or soy margerine
4 tblsp     unbleached flour
2 1/2 cups  heated soy milk
1/2 cup     almonds
1/4         medium onion, separated into leaves
4           cloves
white pepper to taste
a few dashes freshly grated nutmeg
salt to taste

Toast almonds until golden, then pulverize.  (Don't overgrind or you'll
get almond butter.)

Heat oil a few minutes in a heavy bottomed skillet, then stir in flour
and cook 2-3 minutes on low, until fragrant.  Stir in soy milk and
continue to stir until it begins to thicken, then stir in seasonings. 
Cover and cook 10 more minutes, but stir often to prevent scorching. 
Stir in almonds and cook another 4-5 minutes. 

Serve with a simple spinach salad with mustard vinaigrette and French
bread, along with a chilled white wine. 

From: (kyoung)
(Makes 12 crepes)
4        eggs
1 cup    milk
1 tblsp  melted butter or margarine
1 cup    all-purpose flour
2 tblsp  sugar
dash     of salt
4 cups   seasonal fruits or berries (peach chunks, strawberries,
         blueberries, etc.) 
Whisk or process all ingredients except fruits together until smooth. 
Let stand 1/2 hour to let bubbles escape; stir before using. 
Lightly oil crepes pan and heat over medium-high heat.  Pour 1/4 cup
batter into hot pan and immediately tip to coat entire bottom.  Place on
burner and cook until edges begin to brown and batter loses its shine. 
Transfer crepe to cooling rack.  Repeat until all batter is used. 
Crepes can be stacked if being used immediately; layer with waxed paper
if refrigerating or freezing. 
To serve, fill each crepe with 1/3 cup seasonal fruit or berries, roll
and top with 1 tablespoon of raspberry coulis. 
Note: These can be served in just a few minutes when you make the crepes
ahead of time and freeze them. 

From: (Erik. A Speckman)

Source: _The Way to Cook_, by Julia Child


1/2 cup      flour
1            egg 
1            yolk
1/4 cup      each milk and water
1 1/2 tblsp  melted butter
1 tblsp      kirsch, orange liqueur, bourbon, or rum
1 tblsp      sugar
pinch        of salt			

For a main course crepe, I like combinations of chicken, ham, crab meat,
spinach, broccoli, fresh peas, asparagus in a cream or cheese sauce. 

_The Greens Cookbook_, by Deborah Madison has a buckwheat crepe batter,
which I have not tried, but it sounds interesting.  If you're interested
I'll e-mail it to you. 

As for party ideas, we have had sushi parties.  We have stuck with
California Roll-type makizushi.  If you have a reputable source for
*very* fresh fish, there's no reason you couldn't go all out.  It's not
that hard to get the hang of it and it's very good.  Guests can try
making their own or you can do most of the preparation ahead of time. 

For dessert crepe fillings, I like reduced orange syrup (oranges, sugar,
a little water) topped with almonds.  Also caramalized fruit (pear,
apple, banana) topped with whipped cream or ice cream.  (There is a
different batter for dessert crepes.)



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