Thai Salad Crepes

2 tablespoons melted butter, plus more for cooking
2 large eggs
1 ¼ cups milk
¾ cup all-purpose flour
6 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon onion powder
1 tablespoon minced fresh parsley

¼ cup lime juice (about 1-2 limes)
1 tablespoon brown sugar
2 tablespoons fish sauce
½ teaspoon sesame oil
2-3 teaspoons chili garlic paste, to taste*
1 clove crushed garlic

3 cups shredded lettuce
2-3 chopped roma tomatoes
1-2 avocados, thinly sliced
3 ounces provolone or mozzarella cheese, cut in julienne strips
6 ounces cooked deli sliced turkey, cut in thin julienne strips

Melt butter. Combine butter, eggs, milk in a blender and blend on medium speed until smooth. Add flour, cornstarch, salt, onion powder and minced herbs. Blend until smooth. Refrigerate the batter for 30 minutes.

Melt a pat of butter in a 6-inch nonstick skillet over medium heat. Pour a scant ¼-cup batter into skillet, tilting skillet so the batter covers the bottom in a thin layer. Cook until crepe is lightly browned, about 1 ½ minutes. Loosen edges of crepe, turn over, and cook until very lightly browned on second side, another 15 seconds. Transfer to a plate. Continue cooking crepes, stacking until there are at least 12, adding more butter to the pan as necessary. Cool to room temperature. Cover with plastic wrap until ready to use. (Crepes should be refrigerated if stored overnight.)

Whisk together lime juice, brown sugar, fish sauce, sesame oil, chili garlic paste and crushed garlic. Set aside.

Divide lettuce, tomatoes, avocado and turkey among crepes. Drizzle lightly with dressing; roll or fold crepe over salad ingredients. Garnish with additional sprigs of fresh parsley.

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