Savory Chinese Crepe I made these crepes before but the texture was much impro…

Savory Chinese language Crepe

I made these crepes earlier than however the texture was a lot improved this time with mung bean flour.

Love the concept of changing fried dough (油条) with romaine Lettuce, crunchy but very gentle.

For the batter (three servings)
1 cup flour
1.5 cup heat water
four tbsp mung bean flour
1 tsp salt
2 tsp oil

.
.
.
.
.
.
.
.