Egg crepes are perfect for breakfast. I often make a few of them before work when I have enough time. They’re very filling, and they provide carbohydrates, vegetables, and eggs, making them a well-rounded dish. The texture is soft with a bit of chewiness, infused with the fragrance of scallions, and each bite is truly satisfying.
Ingredients
- 110g flour
- 230ml water
- 25g carrot, minced
- 20g scallions, chopped
- 2 eggs
- 1g salt
The ingredients above are for 2 servings.
Preparation: Prepare a large glass or bowl. Add the flour and water, mix well, then add the eggs, carrots, scallions, and salt. Stir everything thoroughly until there are no lumps in the flour, and the mixture becomes a slightly thick puree.
How to Cook
Step 1: Prepare a non-stick pan. Use a small brush to lightly coat the pan with oil, then pour in about 2 tablespoons of the batter. If you prefer thicker crepes, pour in more batter; if you prefer thinner ones, use less. The amount also depends on the size of the pan. If you don’t want to use oil in the morning, you can skip it, as non-stick pans work well even without oil.
Step 2: After pouring in the batter, swirl the pan gently to let the batter spread out naturally, forming a thin crepe. Use medium or low heat to cook the crepe until it sets. If you use the lowest heat and the crepe is not too thick, it usually takes about 1 minute. To check if the bottom is set, try shaking the pan—if the crepe moves, it’s ready to flip.
Step 3: Cook the other side for about another minute, shaking the pan occasionally. Once the crepe moves easily, it’s done. At this point, both sides should be set. If you like a golden brown finish, you can cook each side for an additional 10 seconds.
Once the crepes are done, let them cool for a bit before eating to avoid burning your tongue or mouth.
Isn’t it simple? Try this delicious and nutritious egg crepe for breakfast!
