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
4½ cup soy milk
5 cup flour
1 cup seltzer
1½ cup water
2 tsp salt
1 onion, diced
3 Tbsp vegetable oil
8 leaves of white cabbage, shredded
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
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.
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.
Drain very well and let vegetable mixture stand for 5 minutes.
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.
Serve with sweet and sour sauce.