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“I got this recipe eight years ago from some Vietnamese ‘boat people’ of Chinese ancestry.”
Ingredients
Filling
Bean sprouts
Sliced white onion
Carrots, shredded with potato peeler
Bacon, cut into one-inch pieces
Tiny peas, optional
Crepe
4 eggs
1 teaspoon salt
5 tablespoons flour
water to thin
(mix above)
Method
Coat fry pan with oil. Fry bacon and small amount of vegetables. Pull one ladle of crepe mix to coat vegetables. Put pan lid over mixture a few minutes. Put some more vegetables in center and turn like an omelet. Does not save well- eat the same day.
Recipe by Diane Lundquist, GFWC- Ebell Club of Irvine, Irvine, CA
Taken from the General Federation of Women's Clubs' Centennial Cookbook