Shanghai Breakfast Pancake
Recipe by Tobie Puttock from Tobie & Matt: Asia
Not particularly PC of me to be encouraging you to pair up wine with your breakfast, but in this case I reckon it’s worth it! Moscato d’Asti - or sparkling Moscato as it’s known outside of italy - is light, sweet, and a little bit fizzy, the weight and sweetness of Moscato mirroring the weight and sweetness of the pancake and it’s contents beautifully, while the fizz works to clean and refresh your palate. And with most examples only weighing in around 5% ABV, you can drink twice as much! Very irresponsible… Producers to seek out include Brown Brothers, Two Hands, Wirra Wirra & Innocent Bystander.
Ingredients
- 1 basic recipe Crepe batter
- 10 g Butter or spray oil
- 4 large wonton wrappers
- 1 L vegetable oil for deep frying
- 4 free-range Eggs
- 1 large Chilli deseeded and finely chopped
- Hoisin sauce
- 2 tablespoons finely sliced spring onions
- 2 tablespoons finely chopped chives
Method
- Heat the vegetable to about 180C and deep-fry the wonton wrappers so they become crispy. Once ready remove them from the oil and drain any excess oil on kitchen paper.
- Heat a large non-stick pan or crepe pan over a medium/high heat and melt the butter, once melted use some kitchen paper to rub the pan so the majority of the butter is soaked up and the pan is nicely coated.
- Pour a ladle of crepe mixture in the pan and shake the pan vigorously so the batter coats the entire pan.
- Once the crepe is cooked on one side remove the pan from the heat and flip the crepe over.
- Crack the egg onto the crepe and use a spatula to break up the egg and smear it over the surface of the crepe. Sprinkle the spring onions over the egg and place the fried wonton wrapper on half of the crepe.
- Fold the crepe in half, smear the hoi sin over the half folded crepe and sprinkle the chilli over the top.
- Finally fold the half crepe in half again and serve with chives scattered over the top.
- Repeat for the remaining three.
