Wednesday, June 4, 2014

What's for Dinner Wednesday: Mom's Crepe Egg Rolls

When I was a child, my mother used to cook wonderful things for us.  Even on a limited budget she would still have fried pork chops, baked chicken or delicious Italian food on the dinner table every night of the week.  Once in a while even some of the neighborhood kids were unable to resist the delicious smells wafting out the open kitchen windows and would join us.

One of my favorite things she made was Egg Rolls.  These were not the typical, store bought, egg roll wrapper, egg rolls.  These were delicious, crepe batter egg rolls filled with bits of marinated steak and pork and soy soaked Chinese veggies. They were fried in cooking oil until light and crispy on the outside and tender on the inside and were delicious reheated in the oven the next morning for breakfast.  (Who can wait for lunch?)

{Crepe Egg Rolls}

For the Crepes:

1C flour
2 Eggs
1/2 C Milk
1/2 C Water
1/4 tsp salt
2 TBS melted butter

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 
  4. Stack crepes between moist paper towels.
Makes 8 Crepes but my first one always comes out badly so I double the batch and make sure I have extra

For the Egg Roll Filling:

1 large can of Seasoned Oriental Vegetable Mix, Drained
1/4 lb of good quality beef steak
1/4 lb of good quality pork (like pork chop)
Soy Sauce
Cooking Sherry*

Cut meat into tiny pieces, think pea sized, or if you are lazy like me, use your food processor
Spread drained veggies and meat on a large sheet pan and sprinkle with good amounts of soy sauce and cooking sherry.  Cover with foil and refrigerate for at least one hour to allow it to soak up the soy/sherry sauce.

Heat oven to 350.  Cook meat/veggies on sheet pain for 20 to 30 min until meat is cooked.

Set aside to allow to cool to room temperature.

*Mom always used cooking sherry for this recipe but it is not terribly noticeable if you leave it out.

To Make Egg Rolls:

Heat enough oil to coat the bottom of a heavy bottomed skillet on medium heat.

Fill crepe with 2 or 3 TBS of filling (depending on how big your crepes are). 

Fold over all four sides, it may be more square than rectangle and that is okay, sealing as you go with egg wash (1 egg beaten with 1 TBS water).

Fry in hot oil, seam side down, flipping once to get both top and bottom.  Remove and keep warm in oven on low while you are finishing all egg rolls.

{Quotes to Cook By}

“I like my relationships like I like my eggs. Over easy.” 
― Jarod KintzIt Occurred to Me

“In the garden there was nothing which was not quite like themselves - nothing which did not understand the wonderfulness of what was happening to them - the immense, tender, terrible, heart-breaking beauty and solemnity of Eggs. If there had been one person in that garden who had not known through all his or her innermost being that if an Egg were taken away or hurt the whole world would whirl round and crash through space and come to an end... there could have been no happiness even in that golden springtime air.” 
― Frances Hodgson BurnettThe Secret Garden

“Tis hatched and shall be so” 
― William ShakespeareThe Taming of the Shrew

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