SilverSpoon12/13/10




Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate. This recipe is a real show stopper and a great side dish or appetizer to serve at a Sheva Brachos. Serve with sweet and sour sauce recipe #479






  • SERVING/YIELD
    20-24 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Adv.



  • BLESSING
    Unknown


  • RECIPE
    #478

























INGREDIENTS













  • - Crepes:










  • 4½ cup soy milk










  • 5 cup flour










  • 1 cup seltzer










  • 1½ cup water










  • 5 eggs










  • 2 tsp salt










  • - Filling:










  • 1 onion, diced










  • 3 Tbsp vegetable oil










  • 8 leaves of white cabbage, shredded










  • 1 carrot










  • 1 green pepper, chopped










  • 1 red pepper, chopped










  • 4 oz sliced mushrooms










  • 15 oz fresh bean sprouts










  • 2 Tbsp onion soup mix










  • - salt, to taste










  1. Crepes: Combine liquids, eggs and salt. Beat well with a fork. Add flour gradually while mixing until smooth. Fry crepes in a 12 inch greased pan, using 4-5 Tablespoon per serving.



  2. Filling: Saute onion until translucent. Add vegetables and salt to taste. Cook for 1/2 hour over low heat. Add a little water if necessary.



  3. Drain very well and let vegetable mixture stand for 5 minutes.



  4. Place 1-11/2 Tablespoons of filling in the center of crepe. Pull edges of crepes together to the center. (You may need another person to help you.) Tie with a leek to form a bundle.



  5. Serve with sweet and sour sauce.















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