Recipes from Home
- 7 eggs
- 1 C white flour
- 1 C powdered sugar
- 1 tsp baking powder
- 1/2 tsp vanilla
Preheat oven to 350°. Beat eggs. In another bowl, mix the remaining ingredients, then add beaten eggs. Oil a large, flat pan. Pour batter and bake for 30 minutes.
Crepe batter:
- 2 C flour
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 bundle green onion, chopped
Filling:
- 15 medium shrimp, shells and veins removed
- 5 oz. pork, cut into thin slices
- 1/3 C fish sauce
- 4 cloves garlic
- 3 C mushrooms, thinly sliced
- 3 C bean sprouts
- 1 large onion, thinly sliced
- 1 C vegetable oil
- 1 head green lettuce
- 1 bundle cilantro
In a large bowl, combine the batter ingredients, and mix well with water until it has the consistency of milk. Refrigerate. In a bowl, combine the pork, shrimp, fish sauce, sugar, and garlic. Mix well and marinate for 30 minutes. In a container, combine the bean sprouts and onion, and mix well.
Using a non-stick skillet or wok, heat 2 Tbsp cooking oil. Stir the batter mix, and pour ½ C in the wok. Quickly tilt the wok to help spread the batter into a thin pancake. Place a sixth of the vegetables and meat on one half of the pancake (crepe). Reduce heat to medium, cover and cook for 5 minutes until the pancake is crispy.
Uncover the wok and carefully fold the pancake (crepe) in half and slowly transfer onto a platter. Cover and keep warm. Continue until you have used all of the vegetable and meat mixture.
Serve with lettuce leaves by wrapping a piece of the crepe and filling and eating it by hand. Use Nuoc Cham (fish dipping sauce).
- 2 lb chicken breasts or legs
- 2 onions, chopped
- 1 Tbsp salt
- 1 tsp garlic powder
- 1 tsp ground turmeric
- 1 lime, squeezed
- 1 C freshly chopped parsley and green onions
- 1/2 C oil
- 2 C water
In a large skillet, combine the oil and seasonings. Place the chicken and fry for about 20 minutes. Stir the chicken for even cooking. Drain off excess fat. Return the pan to heat and add water to make a sauce. Simmer for about 10 minutes, and combine the parsley, green onions, and lime juice. Add the chicken and serve with white rice.