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

    20-24 servings








  • - 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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