© Con Poulos
Active Time
Total Time
1 HR
Serves : 8

These light crêpes from chef Paul Qui—whose new spot, Otoko, will open in South Congress Hotel in Austin this fall—are filled with a crisp and refreshing julienned salad of cucumber, carrot, daikon and green mango, and they’re superfun to eat. Using a mandoline to slice the vegetables and mango makes this very simple to assemble. Slideshow: More Salad Recipes

How to Make It

Step 1    

In a medium bowl, beat the egg with 1/2 teaspoon of salt and 1 1/2 cups of water. Gradually whisk in the flour just until a batter forms (it’s OK if there are lumps), then whisk in the 1 tablespoon of grapeseed oil.

Step 2    

Heat an 8-inch nonstick skillet and brush with grapeseed oil. Add 1/4 cup of the batter and tilt the skillet to distribute the batter evenly. Cook over moderate heat until bubbles start to form around the edge of the crêpe, about 1 minute. Flip, then cook until lightly browned on the bottom, about 45 seconds longer. Transfer the crêpe to a baking sheet and top with a piece of wax or parchment paper. Repeat with the remaining batter, brushing the skillet with oil as needed; layer paper between each crêpe.

Step 3    

In a small bowl, whisk the peanut butter with the coconut milk, tamari, garlic and 3 tablespoons of water; season with salt. In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint and cilantro.

Step 4    

Arrange the crêpes on plates. Top each with a lettuce leaf and some of the salad; drizzle with the peanut dressing. Sprinkle with peanuts 
and coconut vinegar and serve, passing additional vinegar and dressing at the table.


If you can’t find coconut vinegar, use white vinegar.

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