Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon non-aluminum baking powder
- 2 tablespoons powdered sugar
- 2 eggs
- 2/3 cup milk
- 1/3 cup water
- 1/2 teaspoon vanilla
- unsalted butter
- 1 package yakisoba noodles, cooked as directed
- Shredded mozzarella cheese
- Some Arugula
- Sriracha Mayo
Instructions
- Cook the yakisoba noodles according as directed on package.
- For the crepe: In a large bowl, sift the flour, salt, baking powder, and powdered sugar. In another bowl, using a whisk beat the eggs, add milk, water, and vanilla, then beat again. Pour the liquid ingredients into the dry ingredients and combine. Heat a skillet, add a pat of butter and melt. Measure 1/2 cup of the batter and pour into the skillet, moving the skillet so that the batter spreads into a think layer, evenly all around the skillet. Cook the crepe over medium heat, when it is slightly brown underneath, reverse it, add a sprinkling (approximately 1/4 cup) of cheese in the shape of an upside down triangle onto the crepe, Continue to cook crepe so that the other side browns a bit and cheese starts to melt. Repeat until crepe batter is gone.
- To assemble the crepe: Lay the crepe flat. Add some of the noodles onto the melted cheese, then add arugula and a good squirt of sriracha mayo. Fold over 1 side of the crepe and continue to roll until you have a cone.
Notes
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