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Tonight chef-host Grant Sato demonstrates modern-style chive crepes, then tops them with kalua pork dressed in a barbecue sauce made with cola.
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Chive Crepe
>> 3 cups water
>> 1/4 cup sugar
>> 1 cup heavy cream
>> 3 cups flour
>> 4 whole eggs
>> 2 egg yolks
>> 1/4 cup melted butter
>> 1/2 cup chopped chives
In bowl, combine all ingredients except chives; mix well. If lumps form, strain mixture, then fold in chives.
On medium, heat small nonstick pan and spray with nonstick spray. Add 1/4 cup batter and swirl pan so batter covers surface. Cook 1 minute. Turn and cook another minute. Remove from pan. Stack crepes, separating each with a paper towel or parchment paper. Makes 20 to 30 crepes.
“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.
