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Moo Shu Style Vegetable Pancakes With Watercress Salad

Moo Shu Style Vegetable Pancakes With Watercress Salad... is built on Crepe Batter, Egg Substitute Egg Substitute, Skim Milk, Water, and Canola Oil. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• Crepe Batter
• 1/2 cup
• 3/4 cup
• 3/4 cup
• 1 tbsp
• 1 cup
• 1/2 tbsp
• 2 tbsp
• 1 tbsp
• 1 pinch
• 1/2 tsp
• 1 head
• 1 1/2 cup
• 2
• 1/4 cup
• 1
• 1 tbsp
• 2 bunch
• 1 cup
• 1/2 cup
• 1/2
• 1/2 tbsp

Method (preview)

1. 1

   Beat the eggs and add the milk, water and oil.

2. 2

   Whisk in flour and strain through a fine mesh sieve.

3. 3

   Add remaining ingredients and refrigerate for at least 1/2 hour.

4. 4

   Separate the broccoli into florets.

5. 5

   Spray florets with vegetable cooking spray and roast in a hot oven until slightly charred.

6. 6

   Combine broccoli with remaining ingredients, ensuring hoisin is last, and stir fry for 30 seconds.

7. 7

   Remove from heat. (Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes).

8. 8

   Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds.

9. 9

   Remove from heat and set aside.)

10. 10

    Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan.

11. 11

    When surface is dry, remove the crepe and repeat this process to make 8 crepes.

12. 12

    Fill the crepes and roll them.

13. 13

    Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.

14. 14

    Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.