California Walnut Chinese Bing Crepe

Step 1

Place 1 tablespoon oil in a large skillet. Then place remaining oil and remaining Chinese Spiced Walnut “Meat” Crumble ingredients in a food processor and pulse until chopped and a crumble forms, scraping down the sides as needed.

Step 2

Heat oil over medium heat. Add Chinese Spiced Walnut “Meat” Crumble and cook for 10 minutes, stirring frequently and breaking up the mixture with a spatula. The mixture should be browned and crumbly in texture resembling ground beef.

Step 3

Prepare crepe batter, whisk together walnut milk, flour, water, eggs and salt in a medium bowl to form a very thin batter, adding additional water if needed.

Step 4

Whisk together walnut milk, flour, water, eggs and salt in a medium bowl to form a very thin batter, adding additional water if needed.

Step 5

Stir together black bean garlic sauce and sweet chili paste in a small bowl.

Step 6

Whisk together vinegar, honey and sesame oil in a small bowl. Add slaw vegetables and toss well to coat.

Step 7

Heat a medium skillet over medium-low heat and brush lightly with melted butter. Pour 1/4 cup crepe batter into the skillet, quickly tipping in a circle to evenly spread over the bottom and partly up the sides of the skillet. Cook 2 minutes or until the batter is almost set on top.

Step 8

Brush the crepe liberally with beaten egg and sprinkle with 1 tablespoon scallions, 1 1/2 teaspoons walnuts and 1/2 teaspoon sesame seeds, pressing into the surface lightly with the back of a spatula. Carefully flip.

Step 9

Once cooked, brush crepe with 1 tablespoon black bean and chili sauce mixture, then top with a slightly heaping 1/3 cup each warm Chinese Spiced Walnut “Meat” Crumble and marinated slaw over the surface, then sprinkle with 1 tablespoon wonton strips. Fold in half, then in half again. Place in a very large covered skillet set over low heat to keep warm. Repeat with remaining batter, toppings and filling. Serve hot with lime wedges.