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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