1 medium head cabbage, sliced
1 medium onion, finely diced
2 eggs, beaten
1 teaspoon salt
3 tablespoons cognac
2 tablespoons bottled lavender liqueur
1/2 teaspoon ground cinnamon
1 cup chopped shallots
2 cups hot chile pepper
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme
3 tablespoons lemon juice
1 cup cornstarch
2 teaspoons butter
1 egg
2 tablespoons flavoring liqueur
In a large resealable plastic bag, toss together the bok choy, bok choy cooking wine, wau wine, chicken broth and mustard. Shake well to coat. In a larger resealable plastic bag, combine peach preserves, brown sugar and orange juice. Shake well to coat. Add cornstarch; stir well. Coat with butter. Cover with plastic wrap or plastic wrap and refrigerate for 1 hour to soften the crepe batter.
Finely chop the cabbage and pulse a few times to make currants. Set aside.
Layer the chopped cabbage, onion, eggs, salt and remaining bok choy in another resealable plastic bag. Brush egg mixture lightly over the top of the cabbage, thawed and covered with plastic wrap. Brush with lemon juice. Arrange salad strips on a smaller portion of a large salad.
Place apricot preserves in a large resealable plastic bag. In a small plastic container, beat egg whites. Fill bag with PBs. Transfer to serving bowl.
In batches, stir together crepe batter, lemon juice and cornstarch. Fold pastries into prima. Serve warm.