Ingredients :
1 3/4 - cups water -- plus 2 tb water
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salad oil
1/4 teaspoon salt
vegetable cooking spray
Preparation Method :
1. Whirl all ingredients in a blender.
2. Spray a 6- to 7-inch crepe pan with vegetable oil cooking spray; heat pan over medium heat until a drop of water dances on the surface.
3. To cook each crepe, pour 3 tablespoons batter into pan; tilt so batter covers entire surface.
4. Cook until top of crepe is dry. Carefully turn crepe and brown other side; then turn out onto a plate.
5. Stack crepes as made.
6. Use more cooking spray as needed to prevent sticking; stir batter often to keep cornmeal from settling.
7. While barbecuing the pork, wrap stacked crepes in foil and reheat in a 350 degree oven until warm (about 15 minutes).
8. To serve, cut pork into thin slices. Wrap pork in crepes, adding hoisin sauce and onions to taste.
Yields 12 to 14 crepes.
"In northern China, dried and ground corn is used to make jian bin; crisp-chewy, crepelike griddlecakes. Here, they're wrapped around thinly sliced barbecued [favorites] for a savory appetizer."
Per Serving (excluding unknown items):
59 Calories;
1g Fat (8.8% calories from fat);
1g Protein;
12g Carbohydrate;
1g Dietary Fiber;
0mg Cholesterol;
42mg Sodium.
Exchanges:
1 Grain(Starch);
0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
Source : "Posted to KitMailbox Digest by Cairn Rodrigues on Sep 18, 1998"
Formatted by : Chupa Babi
* Exported from MasterCook *
