Asian – Inspired Crepes

Prepare dipping sauce by mixing the ingredients in a small bowl. Make sure to mix again just before serving to fully dissolve the sugar.

Prepare the vegetables using the Ankarsrum Assistent with the vegetable cutter attachment: wash vegetables thoroughly, peeling the carrot is up to you. Slice mushrooms to desired thickness, on the thinner side is best for this application. Cut the scallions where they just start to turn green on the stalk. Then cut scallions lengthwise and also into thirds, crosswise.

Set your Ankarsrum Assistent on its side and attach the vegetable cutter. You can experiment with the different drums to shred vegetables how you’d like. A great starting point is to use 8 for the carrots and 11 for the cabbage.

Begin by turning the left dial to either ‘on’. Now turn the right dial to the 3 o´clock position to set the speed. Feed the vegetables carefully by hand at first, then use the chute feeder tool to press the vegetables down the rest of the way. Make sure to turn off your mixer and unplug the unit before reaching into any drum to fetch remaining cut vegetables.

After you clean up slightly and set all the vegetables off to the side. On the side of the Ankarsrum Assistent, remove the cap off the drive socket (#2) and place the cap on to the main socket (where bowl attachments sit). Now fit the blender snug into place.

To make the batter: with the mixer off, add the two flours to the pitcher, the baking soda and salt. Next, add the soda water and optional ingredients, if using. Turn the mixer on (left dial) and slowly increase the speed (right dial) continuously, until you reach the 4 o’clock position, and allow the blender to run for about 20 seconds. Turn the mixer off and allow the batter to sit for 5 minutes.

Place a 9” sauté pan over medium to medium high heat. Add the oil and allow it to come up in temperature.

Slowly pour ¼ of the batter into the middle of the pan, allowing it to disperse into a nice crepe -like layer. Once the batter has cooked for 1 ½ minutes, add desired amount of vegetables. Note: you want to add the vegetables before the batter fully sets up.

Pour ¼ more of the batter on top of the vegetables you just put into place, distributing the batter as evenly as possible. Cook for another 1 ½ minutes. Gently lift one edge of your crepe to see that you’ve achieved a nice golden-brown color. When you’ve achieved this, carefully flip the crepe and cook for anadditional 1-2 minutes. Remove from pan and set aside on a cutting board.

Cut your crepe into wedges or 2” strips(and once down the middle). Dip into prepared sauce and enjoy!