Name: Xiang Chun Crepes Recipe {Toona Sinensis Mian Yi}
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 30 g young tender Xiang Chun leaves, about 1 oz; 120 g all-purpose flour, organic unbleached preferred, about 3/4 cup; 1 egg; 15 g avocado oil, about 1 tbsp; 100 g whole milk; 100 g water; 1/4 tsp coconut oil, for conditoning the frying pan; 1/8 tsp Himalayan pink salt; 10 g cane sugar, about 1 tbsp, organic unrefined preferred; 1/4 tsp salt, such as Himalayan pink salt

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Xiang Chun Crepes featuring toona sinensis tree young leaves are so naturally yummy and seriously nutritious. Also known as Chinese mahogany, Xiang Chun is a popular tree in China, especially in the Yangtze River Delta area. Using the tasty and healthy Xiang Chun tender leaves to make a crepe is a traditional home cooking.

Traditionally Xiang Chun Mian Yi is a semi-sweet crepe. Nevertheless, these days I usually make a savory version just using a pinch of salt. For the recipe, I am sharing both versions of Chinese Toon Creps, the semi-sweet version and the savory version.

Xiang Chun Crepe {Toona Sinensis Mian Yi} — Xiang Chun Mian YI {Toona Sinensis Crepe}

We call crepes “Mian Yi” in my hometown Suzhou, in the heart of the Yangtze River Delta, which loosely translates into “flour thin sheet”. The tender young toona sinensis leaves have a sharp, appetizingly fragrant aroma and taste. Dubbed “vegetables growing in the tree”, people enjoy them as a vegetable since ancient times. Read here to learn more about Xiang Chun.

Xiang Chun {toona sinensis} tender leaves growing in early spring — Xiang Chun tree {toona sinensis} in the backyard

Ingredients required to make Xiang Chun Crepes

You will need eggs, organic all-purpose flour, whole milk, water, Himalayan Pink Salt, Organic cane sugar, and tender young leaves of Xiang Chun.

For the liquid, I prefer using 50% milk and 50% water. However, 100% of water works too.

How to make Chinese Toon Crepes?

The first is to prepare Xiang Chun

For tender Xiang Chun leaves, you do not need to blanch them. Just chop them into small pieces and then mix them with one egg and a tiny bit of salt.

The second is to prepare the Xiang Chun Crepes batter

Add flour, oil, sugar, salt, milk, and water into a mixing bowl, and mix well until fully blended into a batter.

The Third is to make crepes with the help of a crepe spreader

Making Xiang Chun Crepe using a crepe spreader

If you haven’t used a crepe spreader before, there might be some learn curves to expect. However, it is easy to learn as long as you pay attention to a few essential tips. Read here for more details.

Enjoy a super delicious and healthy Xiang Chun Crepe, either for breakfast, a side dish or a snack.

Like Crepes? Remember to check out French Style Whole Wheat Crepes, yummy and healthy.

Like Xiang Chun? Check out traditional Chinese food Xiang Chun Fried Eggs.

Xiang Chun Crepes Recipe {Toona Sinensis Mian Yi}

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Xiang Chun Crepes featuring toona sinensis tree young leaves is a traditional home cooking in China's Yangtze River Delta area. An excellent way to enjoy the tasty and super healthy nutritious Xiang Chun tender leaves. Perfect for breakfast or snack.

Ingredients

30 g young tender Xiang Chun leaves, about 1 oz
120 g all-purpose flour, organic unbleached preferred, about 3/4 cup
1 egg
15 g avocado oil, about 1 tbsp
100 g whole milk
100 g water
1/4 tsp coconut oil, for conditoning the frying pan

For semi-sweet flavor version, add below:

1/8 tsp Himalayan pink salt
10 g cane sugar, about 1 tbsp, organic unrefined preferred

For savory flavor version, add below:

1/4 tsp salt, such as Himalayan pink salt

Instructions

Gather all ingredients:

Xiang Chun Crepe Ingredients

Prep Xiang Chun:

For very young and tender Xiang Chun leaves, you do not need to blanch the leaves.
Wash and rinse Xiang Chun {Chinese Toon} leaves well. Air dry and then cut into very small pieces.

Prepare Crepe Batter:

Crack one egg into the mixing bowl and whisk well.
Add the chopped Xiang Chun and avocado oil. For the semi-sweet version, add 1/8 tsp salt; for the savory version, add 1/2 tsp salt. Toss and mix well.
Place the mixing bowl on the kitchen scale, press "TARE" and measure out 120 grams of organic all-purpose flour.
Press "TARE" again and add 100 grams of whole milk and 100 grams of water.
Remove the mixing bowl from the scale. For the semi-sweet version, add 1 tbsp of cane sugar. Use a whisk and bamboo spatula to mix well and form a smooth batter.

Make Xiang Chun Crepes:

Turn the heat to medium and heat a 12-inch hard anodized fry pan for 2 minutes.
Add a tiny bit of coconut oil (about 1/4 tsp) into the pan and use a mini silicone spatula to spread it across the frying pan to condition the frying pan.

Pour batter, about 1/3 cup in the center of the frying pan. Immediately and quickly spread evenly in a circular motion using a crepe spreader. You can either do clockwise or counterclockwise, as long as you spread in the same direction.
Cook for 1 minute or till the edge of the crepe dries and slightly browns.
Flip using a thin, wide and flexible slotted turner and cook the other side for about 1 minute.
Done with one crepe. Repeat to complete the rest of the batter.
Enjoy super delicious and healthy Xiang Chun Crepe as breakfast, side dish, or snack.