Scallion Crepes with Stir-Fried Greens

Deborah Madison’s Local Flavors

           

3 large eggs

¾ c. milk or soy milk

1 T. dark sesame or roasted peanut oil

½ tsp. salt

1 T. vegetable oil, plus extra for the pan

1 C. flour

1 C. water

1 bunch scallions

¼ c. black or white sesame seeds

6 baby bok choy

1 c. snow peas

1 T. roasted peanut oil

 

To make the crepes, combine the first 6 ingredients in a blender on high speed.  Add the flour; blend again 10 seconds, then stop. Scrape down the sides and blend again; set aside to rest.  Trim and wash the scallions, including an inch or more of the greens.  Slice them very thinly on the diagonal.  Toast the sesame seeds and set them aside.  Preheat the oven to 250 degrees.  Heat a nonstick skillet with a little vegetable oil spread with a paper towel.  When hot, add 1/3 c. batter and swirl it around the pan.  Scatter some scallions and sesame seeds over the top and cook until golden on the bottom.  Loosen the crepe, turn it over and cook the other side until dry.  Use the rest of the batter making crepes, stacking them on top of one another. Wrap the crepes in foil and put them in the preheated oven while you start the vegetables.

 

Cut the bok choy lengthwise into quarters.  Sliver the peas on the diagonal.  Bring a wide nonstick skillet of water to a simmer; add salt and the bok choy.  Simmer for 2 minutes, then drain.  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 crepes in a stack, the greens in a dish and let each assemble their own.