Even though my hackles rise each time I hear Martha Stewart expound upon her multi-faceted talents, I have to concede that she produced one of the most beautiful cookbooks ever to grace my bookshelf. Dedicated to all types of little morsels of goodness, Martha Stewart’s Hors d’Oeuvres Handbook is packed with original, tantalizing recipes and page upon page of stunning photos. Now, this book was written by pre-incarceration Martha. That leads me to wonder what kind of cocktail party treats Martha would whip up in prison if given the opportunity. Instant potato croquettes? Chicken à la King Crostini? Shudder.
These crêpes were based on Martha’s Curry Crêpes, though I substituted ground ginger for the curry powder and turmeric. Given that ginger works well in sweet and savory dishes alike, these crêpes could be filled with anything from pork and vegetables to nutella or brown sugar and lemon. With some modifications, the recipe for the pork filling came from Kalyn’s Kitchen’s Pork and Broccoli Stir-Fry Recipe with Ginger & Hoisin Sauce Recipe. Be sure to check out Kalyn’s easy tips for stir-frying.
The crêpes:
In a large bowl, whisk together 4 eggs, 2 cups milk,
2/3 cup water, and 4 tablespoons unsalted butter, melted. Stir in 1/2 teaspoon ground ginger.
Add 2 cups all-purpose flour and 1/2 teaspoon kosher salt and whisk until all of the lumps are gone. Cover tightly and refrigerate for a minimum of 30 minutes or up to 1 day.
Heat a small nonstick skillet over medium-low heat. If the batter has separated, whisk the mixture. Add about 2 tablespoons of batter to the skillet and quickly swirl the batter to evenly coat the bottom of the pan. Cook for about 1 minute, or until the top is set.
With a spatula, flip the crêpe and cook until the crêpe slides easily in the pan. Transfer to a plate covered with a paper towel. Lay another paper towel over the crêpe. Repeat with the remaining batter. Wrap the stack of crêpes in aluminum foil and keep warm until ready to use, up to 2 hours.
The pork:
Cut 1 (1 pound) pork tenderloin crosswise into rounds and then cut each round into 1/2-inch strips. In a medium bowl, combine 2 teaspoons soy sauce, 2 teaspoons rice wine, and 2 teaspoons rice vinegar. Add the pork and let marinate for 20-30 minutes.
In a medium bowl, whisk together 2 tablespoons hoisin sauce, 1/2 cup chicken broth, and 1/2 teaspoon arrowroot. Set aside.
Heat 1 tablespoon canola oil in a large skillet set over high heat. Add a 1-inch piece of ginger, peeled and cut into thin slices and 1 clove garlic, cut into thin slices. Cook for about 30 seconds, then remove the garlic and ginger with a slotted spoon. To the seasoned oil, add 1 red bell pepper, cut into thin slices and 1 cup small broccoli florets. Cook until the vegetables are just tender, 1 to 2 minutes.
Remove the red bell pepper and broccoli from the pan and set aside in a bowl. Add the pork and marinade to the pan and cook until the pork is just cooked through, about 5 minutes. Add the hoisin sauce mixture to the pan and cook for about 2 minutes, until the sauce thickens slightly. Add the vegetables to the pan and toss with the sauce. Transfer to a serving plate.
Serve the pork with the crêpes. Wrap the pork in the crêpes.
Other savory crêpe recipes:
Andrea Meyers’ Ricotta & Spinach Stuffed Herb Crêpes
Ginger Crêpes with Stir-Fried Hoisin Pork & Vegetables
Crêpes:
4 eggs
2 cups milk
2/3 cups water
4 tbsp unsalted butter, melted
1/2 tsp ground ginger
2 cups all-purpose flour
1/2 tsp kosher salt
Pork:
1 (1 lb) pork tenderloin, cut into rounds, then 1/2-inch strips
2 tsp soy sauce
2 tsp rice wine
2 tsp rice vinegar
2 tbsp hoisin sauce
1/2 cup chicken broth
1/2 tsp arrowroot
1 tbsp canola oil
1-inch piece of ginger, peeled and thinly sliced
1 clove garlic, thinly sliced
1 red bell pepper, cut into thin strips
1 cup small broccoli florets
Crêpes:
In a large bowl, whisk together eggs, milk, water, and butter. Add flour and salt, and whisk until all of the lumps are gone. Cover tightly and refrigerate for a minimum of 30 minutes or up to 1 day.
Heat a small nonstick skillet over medium-low heat. If the batter has separated, whisk the mixture. Add about 2 tablespoons of batter to the skillet and quickly swirl the batter to evenly coat the bottom of the pan. Cook for about 1 minute, or until the top is set. With a spatula, flip the crêpe and cook until the crêpe slides easily in the pan. Transfer to a plate covered with a paper towel. Lay another paper towel over the crêpe. Repeat with the remaining batter. Wrap the stack of crêpes in aluminum foil and keep warm until ready to use, up to 2 hours.
The pork:
In a medium bowl, combine soy sauce, rice wine, and rice vinegar. Add the pork and let marinate for 20-30 minutes.
In a medium bowl, whisk together hoisin sauce, chicken broth, and arrowroot. Set aside.
Heat canola oil in a large skillet set over high heat. Add ginger and garlic, cut into thin slices. Cook for about 30 seconds, then remove the garlic and ginger with a slotted spoon. To the seasoned oil, add red bell pepper and broccoli. Cook until the vegetables are just tender, 1 to 2 minutes. Remove the red bell pepper and broccoli from the pan and set aside in a bowl. Add the pork and marinade to the pan and cook until the pork is just cooked through, about 5 minutes. Add the hoisin sauce mixture to the pan and cook for about 2 minutes, until the sauce thickens slightly. Add the vegetables to the pan and toss with the sauce. Transfer to a serving plate.
Serve the pork with the crêpes. Wrap the pork in the crêpes and enjoy!
Makes about 2 dozen crêpes (you’ll have some leftover for dessert or breakfast).
Serves 4.
Divina Pe says
That hoisin sauce make a lot of difference in every kind of dish. Your photos are getting better and better. I thought it was from a magazine. 🙂 The dish looks great.
Lea Ann says
This looks absolutely fabulous. You don't know how many times I've had that cookbook in my hands and didn't buy it. I'll have to put it on my Amazon wish list. Beautiful pictures.
Jennifer says
Delicious looking post! Can't wait to try it:-)
Drick says
you are such a pro – great photos and the recipe is all new to me…thanks for posting it
Maria says
I love hoisin. Great photos too. Have a great weekend!
TasteHongKong says
It is not only the stir-fried pork look appetitizing, but also the crepes that come with ginger flavor.
Winnie says
Looks so yummy- great photos too!
Joy says
Wow these crepes look amazing — you are so creative to infuse ginger into the crepe batter. I use to eat crepes with roasted duck,scallions and some hoisin sauce — it was one of my favorite things to eat when I was a kid so I can't wait to try this!
April Cavin says
I have to admit I like the post-prison Martha much better. A little stint in prison was all she needed to seem more accessible!
Danielle says
You had me at Ginger Crepes but the flavor of the hoisin inside combined with the crepes…maybe there is heaven on earth?
Jessie says
what a great creative dish! I love the use of crepes with that delicious stir fry hoisin pork and veggies. simply amazing!
Brie: Le Grand Fromage says
i've never seen savory crepes before. i think they look delicious!
Christine aka Mistress of Cakes says
You are one talented photographer! You make beautiful food look even more beautiful!
Tasty Eats At Home says
what a lovely dish! I agree, I'm not too fond of Martha, but you can't deny that her recipes and ideas are wonderful.
Miranda says
wow. you are so so stinking talented!!! I love this savory crepe meal…It looks fantastic.
SoCal Sustenance says
What a brilliant swap of the ginger for curry and tumeric… wow. Are you accepting applications for kitchen sous chefs? 🙂 You always come up with such inventive flavors (or flavours for my inner canuck!) and combinations. Thanks for yet another tasty inspiration!
Rachelle says
What a great idea for pork. I am always on the hunt for good pork recipes. I can't wait to put these on my menu next week.
Jenn says
Yum!! I'm a ginger fan and adding them in crepes is a great idea. I'm definitely going to try this one out.
pegasuslegend says
amazing this looks so good I like it and want to eat it now! Beautiful!
Cookin' Canuck says
I'm sorry I didn't respond to your comments sooner. Thanks to each of you for your kind notes and compliments. I really appreciate your support!
We ate the remaining crepes for breakfast this morning, filled with combinations of various ingredients – Nutella, jam, brown sugar, and lemon. The ginger in the crepes made for a special meal!
Natashya KitchenPuppies says
They look wonderful! I love how delicate the crepes are.
I think Martha mellowed a bit after jail, or maybe I just felt for her more. 🙂
Mr. P says
Yeah, I love the idea of ginger crepes. And the fact you had leftovers definitelt proves it's always best to make your own. (They look very nice and thin by the way – mine NEVER come out like that…
My Man's Belly says
I can't wait to try these ginger crepes – they sound fantastic.
penny aka jeroxie says
Asian fusion crepes. I bet it will go well with a cup of chinese tea!
Kalyn says
What a great looking recipe! I agree with everyone who's saying the photos really make this look delicious. (And fun to hear that the filling was inspired by my pork stir-fry too!)
Paul says
Looks nice. Would also be good with some chilli sprinkled on it for the cold Autumn evenings!
Janice says
I think you could rival Martha any day! That looks just so delicious and the idea of the leftovers with nutella for breakfast is inspired!
Mae says
Oh, great crepes! I love this!
Tasty Trix says
your crepes are perfect looking.
Barbara Bakes says
Now I want to get Martha's book too! It looks wonderful!
wasabi prime says
Yum, what a FAB recipe. I need to try making crepes from scratch. Seeing so many others do it and produce such beautiful results makes me feel not so nervous about making our own.
Cocina Savant says
Amazing photos and dish. You have inspired me to try making crepes. It is now bumped up on my "to do" list.
Cocina Savant says
You have certainly inspired me to give crepes a try. They seem a bit finicky, but yours look excellent.
Kim says
Soo soo delish, i have seen alot of crepes lately and i think it's about time to make some. Beautiful pics!