Taiwan Street Food - Veggie Crepe, Grilled Octopus, Squid Takoyaki, Pepper Shrimp & Egg Tarts

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Mix flour and salt in a bowl.

Whisk eggs in a separate bowl.

Combine milk and water in a measuring cup.

Gradually add the milk mixture to the flour, whisking until smooth.

Stir in melted butter and let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and add a little butter or oil.

Pour a ladle of batter into the skillet, swirling to coat evenly.

Cook until edges lift and bottom is golden, about 2-3 minutes.

Flip the crepe and cook for another 1-2 minutes until lightly browned.

Remove crepe and repeat with remaining batter, adding more butter as needed.

Sauté onions and garlic in a separate pan until fragrant.

Add mushrooms, bell peppers, and spinach; cook until softened.

Season with salt, pepper, and herbs to taste.

Place sautéed veggies in the center of each crepe and sprinkle with cheese.

Fold crepes over the filling and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens