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By
David Frenkiel and Luise VindahlAbstract
This one is great enjoyed with friends – one fries the pancakes while another chops the vegetables, then you all sit and roll and eat together by the table. They also pack well in a lunchbox.
This is a twist on our rice crepe batter and it demonstrates how very varied it can be. We add carrots to the batter before frying the crêpes, then we stuff them with a Korean-inspired filling and serve them like spring rolls. It takes a little effort to chop all the vegetables and roll the crêpes but it’s totally worth it.