Healthy Whole Wheat Crepes
Whole Wheat Crepes Infused with Yangpyeong’s Essence
This dish features Yangpyeong’s specialty ingredients: Chwinamul (Korean aster), premium Korean beef (Hanwoo), and fresh king oyster mushrooms, generously filling the crepes. The crepes themselves are crafted from high-quality whole wheat flour, blended with the vibrant hues of mulberries (odi) and the crispness of Yangpyeong chives, creating a visually appealing and appetite-stimulating dish. A tangy mulberry dipping sauce complements the flavors perfectly.
Crepe Batter Ingredients- 400g Whole Wheat Flour
- 30g Chives
- 3 Tbsp Mulberry Concentrate (Odi Won-aek)
- 2g Sweet Pumpkin Powder
- 2 Eggs
- 5g Salt
Crepe Filling- 30g Chwinamul (Korean Aster)
- 50g King Oyster Mushrooms
- 2 Shiitake Mushrooms
- 50g Beef (thinly sliced)
- 50g Carrot
- 1/3 Cucumber
Seasoning for Vegetables and Mushrooms- 5g Salt
- 10ml Soup Soy Sauce (Guk-ganjang)
- 30ml Sesame Oil
- 2g Sesame Seeds
- 5g Minced Scallion
- 5g Minced Garlic
Seasoning for Shiitake & Beef- 15ml Soy Sauce
- 5g Sugar
- 2g Minced Scallion
- 2g Minced Garlic
- 15ml Sesame Oil
- 1g Black Pepper
- 1g Ground Sesame Seeds
- 30g Chwinamul (Korean Aster)
- 50g King Oyster Mushrooms
- 2 Shiitake Mushrooms
- 50g Beef (thinly sliced)
- 50g Carrot
- 1/3 Cucumber
Seasoning for Vegetables and Mushrooms- 5g Salt
- 10ml Soup Soy Sauce (Guk-ganjang)
- 30ml Sesame Oil
- 2g Sesame Seeds
- 5g Minced Scallion
- 5g Minced Garlic
Seasoning for Shiitake & Beef- 15ml Soy Sauce
- 5g Sugar
- 2g Minced Scallion
- 2g Minced Garlic
- 15ml Sesame Oil
- 1g Black Pepper
- 1g Ground Sesame Seeds
- 15ml Soy Sauce
- 5g Sugar
- 2g Minced Scallion
- 2g Minced Garlic
- 15ml Sesame Oil
- 1g Black Pepper
- 1g Ground Sesame Seeds
Cooking Instructions
Step 1
First, prepare the base liquids that will add color and flavor to the crepe batter. In a blender, combine 30g of chives and 100g of water and blend until smooth. Repeat this process with 15g of mulberry concentrate and 100g of water. Lastly, mix 1g of sweet pumpkin powder with 100g of water. You will have three colorful bases ready.
Step 2
In a large bowl, place the whole wheat flour. Gradually add about half a cup of each of the prepared bases to the flour, mixing to form a batter. Aim for a smooth consistency, similar to yogurt – not too thin or too thick. Add 5g of salt while mixing.
Step 3
Lightly oil a heated pan. Ladle about half a cup of the batter onto the pan and spread it thinly to create a crepe. Cook over low heat to prevent burning and achieve a beautiful color. Be careful not to let the crepes overlap. Repeat until all batter is used.
Step 4
To prevent the cooked crepes from sticking together, lightly brush one side of each crepe with cooking oil before stacking or plating them. This will make them easier to handle and roll later.
Step 5
Tear the king oyster mushrooms into thin strips. Blanch them in boiling water, then drain. Season them with the prepared seasoning mixture (minced garlic, minced scallion, soup soy sauce, salt, sesame oil, sesame seeds) and mix well.
Step 6
Blanch the chwinamul in boiling water until tender. Rinse, gently squeeze out excess water, and chop them into bite-sized pieces. Season with the same vegetable seasoning mixture (minced garlic, minced scallion, soup soy sauce, salt, sesame oil, sesame seeds) and toss to combine.
Step 7
Separate the egg whites and yolks. Lightly season each with salt. Pan-fry them into thin omelets or egg crepes. Once cooled slightly, thinly julienne them.
Step 8
Wash and thinly julienne the cucumber and carrot. Lightly salt the julienned vegetables and let them sit for about 5 minutes to draw out moisture. Squeeze out the excess water thoroughly. Heat a pan with a little cooking oil and stir-fry the julienned cucumber and carrot briefly until crisp-tender.
Step 9
Soak the dried shiitake mushrooms in warm water until rehydrated. Squeeze out the water and julienne them. In a separate bowl, combine the julienned shiitake mushrooms and thinly sliced beef. Add the seasoning mixture for shiitake and beef (soy sauce, sugar, minced scallion, minced garlic, sesame oil, black pepper, sesame seeds) and mix thoroughly to marinate.
Step 10
Stir-fry the marinated shiitake mushrooms and beef in a pan until cooked through. Ensure they don’t clump together for a better presentation. Add the stir-fried julienned carrots and cucumbers to the pan and mix briefly. All the filling ingredients are now ready.
Step 11
Place a crepe in the center of a serving plate. Arrange the prepared fillings attractively around the crepe. The fragrant chwinamul from Yangpyeong harmonizes wonderfully with the mushrooms and beef, creating a fantastic aroma. The variety of colors and textures will delight both your eyes and palate!
Step 12
The subtle aroma of chives and mulberries in the crepes makes them exceptionally delicious on their own. The chewy texture and the blend of fillings create a truly exquisite taste. Be sure to try them!
Step 13
Finally, serve with the tangy and sweet mulberry dipping sauce. Combine mulberry concentrate with soy sauce, vinegar, sugar, and water in a small bowl, mixing well. This sauce elevates the flavor of the crepes, making them even more enjoyable when dipped.
