Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Crispy Cabbage Crêpes with Thai-Vietnamese Raspberry Gastrique and French Cheese Cream
A bold fusion dish featuring delicate French crêpes made with cabbage and egg, filled with a vibrant slaw of red cabbage, cucumber, and bell peppers inspired by Vietnamese fresh spring rolls, topped with a Spanish-Thai inspired raspberry gastrique with hints of lime and chili, and finished with a creamy French cheese sauce. This unexpected combination balances crispy, fresh, tangy, and creamy elements across four culinary traditions.
45 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty3/10
Sour6/10
Umami5/10
Spicy0/10
🥄 Texture
Crispy, lacy edges on the crêpes give a pleasant crunch while the centers remain tender and slightly chewy from the cabbage and egg batter. The fresh slaw provides bright, juicy crunch and contrast to the silky, warm cheese cream, with the raspberry gastrique adding a sticky, syrupy finish.
👃 Aroma
A nutty, savory aroma from the melted Gruyère and buttered crêpes is prominent, tempered by fresh green notes of cabbage, cucumber and green onion. Bright, fruity raspberry perfume cuts through with a lightly tart, jam-like sweetness that lifts the overall scent.
🍷 Pairs Well With
A dry, aromatic white wine such as Sauvignon Blanc or a dry Riesling; alternatively a crisp sparkling wine or jasmine green tea to refresh the palate.
🥗 Side Dishes
Light herb salad with mint, cilantro and Thai basil; pickled carrot and daikon (quick Vietnamese-style) or a small bowl of steamed jasmine rice to balance the tart gastrique and creamy sauce.
Ingredients(16 items)
- 12 large eggs (beaten)
- 21/2 cup milk
- 31/4 cup water
- 42 cups cabbage (finely shredded)
- 51/4 teaspoon salt
- 61/8 teaspoon black pepper
- 72 tablespoons cheese (grated, preferably Gruyère)
- 83 cups red cabbage (thinly sliced)
- 91 large cucumber (julienned)
- 101 red bell pepper (cut into thin strips)
- 111 yellow bell pepper (cut into thin strips)
- 122 cups lettuce (chopped)
- 133 green onions (sliced)
- 141 cup fresh raspberries
- 152 tablespoons cheese (additional, for sauce)
- 162 tablespoons milk (for cheese sauce)
Nutrition Information(per serving)
245
Calories
9.2g
Protein
32.8g
Carbs
8.5g
Fat
Instructions
- 1
Prepare the crêpe batter: In a blender, combine 2 beaten eggs, 1/2 cup milk, 1/4 cup water, 2 cups finely shredded cabbage, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 tablespoons grated cheese. Blend until smooth, about 1 minute.
- 2
Heat a non-stick skillet or crêpe pan over medium-high heat. Lightly butter the pan (use butter from available dairy or oil).
- 3
Pour 1/4 cup of batter into the center of the pan and immediately tilt and rotate the pan to spread the batter thinly and evenly into a circular shape, approximately 8 inches in diameter.
- 4
Cook for 1-2 minutes until the bottom is light golden and crispy, then flip carefully and cook the other side for another 30-45 seconds. Transfer to a plate and repeat until all batter is used (should make 4-6 crêpes).
- 5
Prepare the fresh slaw filling: In a large bowl, combine 3 cups thinly sliced red cabbage, 1 julienned cucumber, 1 red bell pepper (cut into thin strips), 1 yellow bell pepper (cut into thin strips), 2 cups chopped lettuce, and 3 sliced green onions. Set aside.
- 6
Create the raspberry gastrique: Place 1 cup fresh raspberries in a small saucepan over medium heat. Crush gently with the back of a spoon and simmer for 3-4 minutes until berries break down and release their juices.
- 7
Strain the raspberry juice through a fine mesh sieve into a clean saucepan, pressing gently to extract all liquid. Discard solids. Simmer the raspberry liquid over medium heat for 2-3 minutes until slightly reduced and syrupy.
- 8
Prepare the French cheese cream sauce: In a small saucepan, warm 2 tablespoons milk over low heat. Add 2 tablespoons grated cheese and stir constantly until melted and creamy, about 2 minutes. Season lightly with salt and pepper. Keep warm on low heat.
- 9
To assemble: Place one crêpe on a serving plate. Spoon 1/4 to 1/3 cup of the fresh slaw mixture onto the center of the crêpe.
- 10
Fold the crêpe in half or roll it gently, then drizzle with 2-3 tablespoons of the raspberry gastrique over the top.
- 11
Finish with a drizzle of the warm cheese cream sauce on the side or over the crêpe.
- 12
Serve immediately while the crêpes are still warm and the cheese sauce is creamy. Garnish with a few fresh green onion slices if desired.
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