Savory Chinese Crepe

Soak the mung beans in cold water overnight.

Drain mung beans. Put the mung beans and two cups of cold water in a blender; blend at high speed until smoothy. Note: don't add too much cold water. It is best when the water only barely covers the beans. The batter should not be too thin.

To make thin crispy: With a medium frying pan over medium heat, bring 1qt oil to 140°F-170°F/60°C-80°C.Take a thin wonton wrapper, and fold it in half. Using a scissor, make two cuts in the middle. Stop halfway; don't cut off. Turn the heat to low, deep fry the wonton wrapper for 7-10 seconds. Flip it over, then cook for another 7-10 seconds until golden on both sides. When the wrapper is puffed up, take it out. Note: Carefully watch the oil temperature during deep frying. To prevent the wrapper from getting burnt and tasting bitter, cook one wonton wrapper at a time since the wrapper is thin, and the oil temperature should not be too high.

Take a crepe maker, or a flat non-stick pan. Set the heat to low.

Pour 1 cup of the green bean batter at the center of the pan. With a T batter spreader, Quickly spread the batter into an even thin circle.

Crack two eggs; add some minced green onion on top. Evenly spread them over. Chinese home-cooking version: When the egg liquid becomes solid, sprinkle some black sesame seed.

Then using a spatula, loosen the edge and bottom from the pan first, then flip it over. Drizzle some Hoisin sauce, and Chef John made Chili Sauce. Sprinkle some minced cilantro. Add the thin crispy, and break it into smaller pieces. Roll the circle into a long tube; then cut it in half.

Enjoy!

Cheese version: repeat the step 4,5,6 for making the crepe base. Then, sprinkle some cheese. When the cheese melt, add sausage, corn, lettuce, and the thin crispy. Drizzle some ketchup and Hoisin sauce. Break the thin crispy into smaller pieces. Roll the circle into a long tube; then it in half.

Enjoy!