Description

These tender, thin crepes are just like the kind you’d get at a Mongolian BBQ restaurant. They’re perfect for eating with that Mongolian stir-fry, wrapping it up like a burrito or a taco. They also have the added benefit of reducing the heat when you’ve added a little too much spice.

Ingredients

Units Scale

1 cup white unbleached flour

1/2 cup water

1 tsp sesame oil

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Instructions

Sift flour into a bowl.
Boil water.
Pour water into flour slowly, stirring vigorously with a fork.
Continue mixing flour and water until a dough is formed.
Turn the dough out onto a lightly floured surface and begin kneading the dough.
Once it is good and mixed, gather the dough into a circular lump and cover with a damp cloth.
Allow to rest for 20.30 minutes.
After it has rested, roll it into a log and divide it in half.
Next, divide each of those two segments in half.
Once again divide all segments in half. You should now have eight, equal sized, logs of dough.
Roll these balls firmly in your hands until they are perfectly round with no seams.
Press each ball into a 3-inch-wide disk.
Brush the top of a disk with sesame oil, and place another disk on top.
Repeat until you have 4 pairs of disks.
Using a rolling pin, flatten your disks into 8-12 inch round crepes.
Place a large skillet over medium heat and allow to preheat for several minutes.
Place the crepes into the dry pan one pair at a time.
Cook for 1-2 minutes.
Flip and cook on the opposite side for 1 minute.
Remove from pan and place on a plate to cool. Cover with a damp cloth.
After 20-30 seconds, the crepes will be cool enough to separate. Find the seam and carefully pull the crepes apart.
Repeat for all remaining crepes.

Notes

If you want to save your crepes for later, stack them with parchment paper between each layer and than place in the freezer. When it is time to reheat them, place them, still stacked with parchment paper into the microwave and cover with a damp towel. Heat for 30 seconds to 1 minute and serve.

It may be hard to pick up your crepes once they’ve been flattened with the rolling pin. If so, try to roll the crepe onto the pin and peel it off from there.

When you press the balls into a disk, I find it helpful to use the bottom of a pint glass.

Be sure to sprinkle flour as needed when you are working with the dough. It will help to avoid sticking.