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Chinese Crepes

A recipe from the P.F. Chang's Inspired Meal Plan by Tasty Tactics

Chinese Crepes

Servings: 1

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Ingredients (per serving)

  • 4 individual wonton wrappers

  • 1/2 Cup vegetable oil

  • 1/4 Cup AP flour

  • 2 Tablespoons whole wheat flour

  • 1/3 Cup water

  • 1 large egg

  • 1 Teaspoon sesame seeds, toasted

  • 1 individual green onion

  • 1 Teaspoon soybean paste (miso)

  • 1 Teaspoon chili garlic sauce

  • 1 pinch coriander

  • 1 individual iceberg lettuce leaf


  1. Brush a thin layer of water on a wonton wrapper. Stick another one on top, then using a rolling pin to press tight. Cut two lines in the middle. Repeat to make another pair, two pairs for each serving.

  2. Heat up the oil in a wok or pot to 360°F. Gently slide the wontons in. Flip over to fry the other side until both sides are golden. Transfer to a plate lined with kitchen paper to absorb excess oil.

  3. Mix the batter: Put the AP flour and wheat flour into a mixing bowl. Pour in the water and whisk until smooth.

  4. Heat a non-stick frying pan over medium-low heat. When it is warm to the touch pour the batter for one serving. Move the pan to allow the batter to thinly and evenly cover the entire surface.

  5. When there remains no runny batter, crack an egg on top. Use the back of a spoon to break yolk and spread. Sprinkle with sesame seeds and green onion.

  6. When the crepe becomes firm and slides easily in the pan, flip. Turn off the heat and brush soybean paste and chili garlic sauce over the crepe.

  7. Add coriander, lettuce and two pieces of fried crackers in the middle. Fold the crepe to wrap.

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