Ingredients Jump to Instructions ↓

  1. 1 Sweet Potato

  2. 1/2 Of a Jimaca

  3. 1 Can of Chick Pea 3 Carrots

  4. 4 Cups of Bean Sprouts

  5. 1 Package of Soft Tofu

  6. 1 Can of Bamboo Shoots

  7. 1/2 a Head of Cabbage

  8. 1 Clove of Minced Garlic

  9. 1 Sliced Onion Roman Lettuce Salt and pepper Crepes (adapted from Allrecipe)

  10. 1 Cup or All-Purpose Flour

  11. 2 Eggs

  12. 1/2 Cup of Milk

  13. 1/2 Cup or Water

  14. 1/4 Teaspoon of Salt

  15. 2 Tablespoons of Melted

Instructions Jump to Ingredients ↑

  1. Filling Julian all the vegetables. Preheat a wok with your choice of oil. I would have use sesame oil or peanut but The Daughter is allergic. Than saute the garlic and onions. Saute the jicama, carrots, and sweet potatoes first. Than add the bean sprouts, tofu, chickpeas, and bamboo shoots. The tofu should break up and fully mix into the vegetables. Add salt and pepper. The filling is ready to be wrapped. Crepe Add all the ingredients into a blender and mix well. Take a small skillet, make sure it is well greased, and place it over a medium heat to heat the pan. Pour a light layer of the mixture into the skillet while rotating the pan to make sure it forms a circle. Let it cook until it starts to come away from the pan and flip it. This is where I failed for a while. I tried to flip it too soon and I ended up using my fingers instead of a spatula. Let it cool Assembly Take the roman lettuce and put it on the bottom 1/3 of the crepe. Add the cooked filling and start rolling.


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