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© Meredith Corporation. All rights reserved. Used with permission.
Heat 3 tablespoons oil in an 8-inch skillet over medium-high heat. Add wonton wrappers, a few at a time; cook until crisp and brown, turning once.Remove wrappersand drain on paper towels. Drain most of the oil from the pan, leaving a lightly greased surface. Reserve the excess oil.
Combine cabbage, shallot, chives, cilantro and sesame seeds in a small bowl. In another small bowl, combine plum sauce and chili sauce. Set aside.
For crêpe batter, whisk together 2 eggs, milk, flour, the remaining 1 tablespoon oil and salt in a medium bowl.
Lightly beat the remaining 5 eggs; set aside. For each crêpe, heat the same skillet over medium heat. Spoon in 2 tablespoons of the crêpe batter; lift and tilt pan to spread batter. Cook about 1 minute or until nearly set. Spread 1 tablespoon of the beaten egg over surface of crêpe. Cook about 45 seconds more or until nearly set. Sprinkle with some of the cabbage mixture. Fold one-third of the crêpe over filling. Drizzle with some of the plum sauce mixture; top with two wonton portions. Fold the remaining one-third of the crêpe over filling. Fold crêpe in half crosswise.
Repeat to make the remaining crêpes. If any plum sauce mixture gets into the pan, carefully wipe with a paper towel. Grease the pan occasionally with some of the reserved oil to prevent crêpes from sticking.