Ingredients

• 2 eggs
• 3/4 cup milk
• 3/4 cup water
• 1 tablespoon canola oil
• 1 cup all-purpose flour
• 1/2 tablespoon black sesame seeds
• 2 tablespoons chives, chopped finely
• 1 tablespoon toasted orange rind
• Pinch of salt
• 1/2 tablespoon canola oil
• 1/2 teaspoon sesame oil
• 1 head of broccoli
• 1 1/2 cups bean sprouts
• 2 oranges, sectioned
• 1/4 cup chopped cashews
• 1 carrot, finely julienned
• 1 tablespoon hoisin sauce
• 2 bunches watercress, stems removed
• 1 cup mung bean sprouts
• 1/2 cup garlic sprouts (optional)
• Juice of 1/2 lemon
• 1/2 tablespoon canola oil
• Salt and freshly cracked pepper, to taste

Instructions

1. Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
2. Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
3. Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
4. Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
5. Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.