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Xiang Chun Crepes featuring toona sinensis tree young leaves are so flavorful with a hint of semi-sweetness. Also known as Chinese mahogany, Xiang Chun is a popular tree in China, especially in the Yangtze River Delta area. Use the tasty, healthy and nutritious Xiang Chun tender leaves to make a crepe is a traditional home cooking.
We call crepes “Mian Yi” in my hometown Suzhou, in the heart of 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 as “vegetables growing in the tree”, people enjoy them as a vegetable since ancient time. Read here to learn more about Xiang Chun.
Ingredients required to make Xiang Chun Crepes
You will need 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 a combination of milk and water. However, 100% of water works too.
How to make Toona Sinensis Mian Yi {Crepes}?
The first is to prep Xiang Chun
Fill a stockpot (4 Qt. minimum) with about 80% water and bring to a boil. Blanch Xiang Chun in boiling water briefly, almost in and immediately out. Use a spider skimmer to fetch and place them in a stainless strainer.
Place the strainer under the running cold tap water for about 15 seconds, gently flip and mix Xiang Chun along the way. This will stop the cooking process and to make the chopping easier. After that, gently squeeze and get rid of the extra water and chop them into small piece.
The second is to prepare the Xiang Chun Crepes batter
Add flour, oil, sugar, salt, milk, and water into a mixing bowl, mix well until fully blend into a batter. Then add the finely chopped blanched Xiang Chun, fold into the batter evenly.
The Third is to make crepes with the help of a crepe spreader
If you haven’t used a crepe spreader before, there might 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, side dish or 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}
Xiang Chun Crepes featuring toona sinensis tree young leaves are so flavorful with a hint of semi-sweetness, 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.
Ingredients
- 27 grams young tender Xiang Chun leaves, about 1 oz
- 120 grams all-purpose flour, organic, about 3/4 cup
- 1 tbsp cane sugar, organic unrefined, about 10 grams
- 1 tbsp avocado oil, about 10 grams
- 1/8 tsp Himalayan pink salt
- 175 grams whole milk, about 3/4 cup
- 45 grams water, about 1/4 cup
- 1/2 tsp organic virgin coconut oil, for coating the fry-pan
Instructions
Gather all ingredients:
Prep Xiang Chun:
- Fill a stockpot (4 Qt. minimum) with about 80% water, turn the heat to medium-high and bring it to a boil.
- Wash and rinse Xiang chun leaves well.
- Add Xiang Chun into boiling water, use a stainless skimmer to push them down into the water and then immediately remove them and place into a stainless strainer.
- Place the strainer under the running cold tap water for about 15 seconds, gently flip and mix them along the way.
- Gently squeeze the extra water out of Xiang Chun, and then cut them into small pieces.
Prepare Crepe Batter:
- Place an empty mixing bowl on the kitchen scale, press "TARE" and measure out 120 grams of organic all-purpose flour.
- Press "TARE" again and add 175 grams of whole milk and 45 grams of water.
- Remove the mixing bowl from the scale. Add 1/8 tsp Himalayan pink salt, 1 tbsp cane sugar and 1 tbsp avocado oil. Use a whisk and bamboo spatula to mix well and form a smooth batter.
- Add the chopped Xiang Chuan, fold into the batter and mix well.
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 into the pan and use a mini silicone spatula to spread across the fry 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 counter clockwise, 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.
Notes
- For easier and more accurate measurement, I use grams to measure out flour, milk and water.
Recommended Products
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-
Stainless Steel Micro-Perforated Colander - Avocado Oil
- Chef Knife
- Large Acacia Wood Cutting Board
- Solid Stainless Steel Spider Strainer Skimmer
- Viking 3-Ply Stainless Steel Stock Pot, 12 Quart
- Small Silicone Spatulas
- Whisk
- OXO 3 Piece Good Grips Wooden Turner Set
- Organic Cane Sugar
- Soeos Whole Black Peppercorns 18OZ + Himalayan Salt 38oz + Grinders 2 Packs.
- Organic All-Purpose Flour
- Crepe Spreader Set (4 Pack)
- Hard Anodized Nonstick Fry Pan
Nutrition Information:
Yield: 8 servings Serving Size: 1Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 92mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 3g
Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.
