These are very similar to crĆŖpesāthe staple of Brittany (page 86)ābut thinner and more delicate (and the filling, which follows, is like nothing youāll find in the French tradition). Though theyāre often called āPhilippine Egg Rolls,ā lumpiaāagain, like most crĆŖpesārequire no cooking once theyāre filled.
Recipe information
Yield
makes 8 or more wrappers
Ingredients
Preparation
Step 1
Whisk together the flour, egg, and 1 cup water until very smooth.
Step 2
Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oilājust a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back into the bowl.
Step 3
When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200Ā°F oven, for up to an hour before filling and serving.
