Thaieggcrepes Recipes

SCRAMBLED EGG-FILLED CREPES

Steps:

• Sift flour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into flour until smooth. Set aside to rest for 30 minutes.
• Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture.
• SCRAMBLED EGGS. In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives.
• Fill crepes with mixture, and roll. Serve with roasted tomatoes.

THAI EGG CREPES

Steps:

• Place 2 tablespoons of melted butter in a bowl. Add ginger, eggs, milk, sesame oil and salt, whisk well.
• Heat a non-stick sauté pan over medium heat. Dab paper towel in remaining melted butter and coat pan.
• Ladle a thin layer of crepe batter in pan, coating bottom evenly. Once batter begins to bubble in the middle, flip crepe and cook for 3-5 seconds on other side.
• Remove from pan and lay on a dry kitchen towel.
• Repeat process with remaining crepe batter.

HEIDI'S EGG CREPES

Steps:

• Blend ingredients together really well, no lumps. Turn stove top onto medium high. Pan must be hot before you try to cook crepes. When flat pan is hot, butter whole pan. Poor 1/3 cup of batter onto pan. Lift up pan off stove top and tilt pan in all directions until the crepe is thinned out across most of the top. Put pan down, let cook for a minute then flip crepe over - cook for another minute. Now your crepe is done, remove and enjoy.