3 egg whites
4 Tbs cornstarch
3 Tbs cold water
1 tsp vegetable oil
Fruit Filling
12 oz fresh lychees
1/4 galia melon
1 cup seedless green grapes
1/2 inch piece fresh gingerroot
2 pieces preserved ginger in syrup
2 Tbs ginger wine or dry sherry


To make the fruit filling, peel the lychees and remove the pits. Place the lychees in a bowl. Scoop out the seeds from the melon and remove the skin. Cut the melon flesh into small pieces and place in bowl.
Rinse and dry the grapes, then remove the stems and add to the bowl. Peel the ginger and cut into thin shreds or grate finely. Drain the preserved ginger pieces, reserving the syrup, then chop the ginger pieces finely.
Stir the root and preserved ginger into the bowl with the preserved ginger syrup and the ginger wine. Cover with plastic wrap and reserve.
Meanwhile, prepare the crepes. Mix the egg whites, cornstarch, and cold water together in a small jug, stirring until very smooth.
Brush a small nonstick crepe pan with oil and heat until hot. Drizzle the surface of the crepe pan with a quarter of the cornstarch mixture to give a lacy effect. Cook for a few seconds until set, then carefully lift out and transfer to paper towels to drain. Keep warm. Repeat with the remaining mixture to make 4 crepes in total.
To serve, place a crepe on esach of 4 serving plates and top with the fruit filling. Fold over the crepes and serve hot.