Vibrant Turmeric & Green Tea Crepes (Miljeonbyeong)
Golden Recipe for Beautifully Colored Turmeric Miljeonbyeong and Aromatic Green Tea Crepes, Enjoy as a Special Treat
Introducing a special Miljeonbyeong recipe that allows you to enjoy two distinct flavors and colors by adding healthy turmeric powder and fragrant green tea powder to a simple flour batter. Create a healthy and delicious delicacy that everyone from children to adults will love, by pairing it with fresh vegetables and creamy cheese.
Crepe Batter- 200g All-purpose flour
- 1/2 Tbsp Turmeric powder
- 1/2 Tbsp Green tea powder
- 160ml Water
Abundant Filling Ingredients- 1/3 Carrot
- 1/3 Zucchini
- 1-2 Shiitake mushrooms
- 1 Egg
- 1 Slice of cheese (optional)
- 20g Onion
Flavor Enhancing Seasonings- A little cooking oil
- A little salt
- 1/3 Carrot
- 1/3 Zucchini
- 1-2 Shiitake mushrooms
- 1 Egg
- 1 Slice of cheese (optional)
- 20g Onion
Flavor Enhancing Seasonings- A little cooking oil
- A little salt
Cooking Instructions
Step 1
First, prepare the filling ingredients for the Miljeonbyeong. Finely julienne the carrot, zucchini, and onion (about 20g) into pieces about the length of a finger joint. Slice the shiitake mushrooms similarly. (You can omit the cheese or use it according to your preference.)
Step 2
Heat a frying pan over medium heat and add 1 to 1.5 Tbsp of cooking oil. Lightly sauté the julienned vegetables separately, sprinkling a pinch of salt on each. Start by sautéing the white vegetables (onion, zucchini) until slightly tender, then transfer them to a separate plate to cool. Whisk the egg in a bowl, make a thin omelet, and then slice it into the same length as the julienned vegetables.
Step 3
Now, let’s make two colored crepe batters. ① Turmeric Crepe Batter: In a bowl, combine 100g of all-purpose flour, 1/2 Tbsp of turmeric powder, 80ml of water, and a pinch of salt. Mix thoroughly until smooth and lump-free. ② Green Tea Crepe Batter: In another bowl, combine the remaining 100g of all-purpose flour, 1/2 Tbsp of green tea powder, 80ml of water, and a pinch of salt. Mix well until smooth and lump-free. Letting each batter rest for a short while will yield better results.
Step 4
It’s time to cook the crepes. Lightly coat a frying pan over low heat with about 1/2 Tbsp of cooking oil. Ladle about two spoonfuls of batter into the center of the pan. Using the back of the spoon, gently spread the batter outwards in a circular motion from the center to the edges, creating a thin circle. It’s important to spread it thinly to your desired size.
Step 5
When the crepe turns translucent and the edges begin to set, carefully flip it using chopsticks or a spatula by sliding it underneath. Cook the other side until lightly golden. Repeating this process will typically yield about 8 crepes. The number of crepes may vary depending on the batter consistency and pan temperature.
Step 6
Transfer the beautifully cooked crepes neatly onto a plate. The vibrant yellow color of the turmeric crepes is particularly beautiful and visually appealing.
Step 7
Lay one crepe flat on a cutting board. Arrange the sautéed vegetables and the sliced egg omelet neatly in the center. Avoid overfilling, as it can make it difficult to roll and shape.
Step 8
Roll the crepe starting from one edge. Lightly moisten the end with water to help it seal. Slice the rolled crepes in half diagonally and arrange them attractively on a plate to complete your colorful Miljeonbyeong! Dipping them in a tangy mustard sauce or a simple soy-vinegar dip will elevate this special dish into an extraordinary culinary experience.
