There must be 20 different ways to cook eggs! Here’s a technique I learned from a Japanese friend. I always slice the crepes into thin strips to top a salad or stir-fry, like the salad with Warming Tahini Sauce pictured above. But now I want to experiment using them as a wrap. Any ideas for fillings? Share in the comments!
Makes 4 Crepes
Step 1: Make Egg Mixture
- 2 eggs
- 1 tsp. soy sauce (or 1 tsp. water plus a pinch of salt, if you prefer)
Beat together lightly in a small bowl.
Step 2: Warm Pan
Warm a pan over medium-low heat until a couple drops of water sizzle lightly. Be patient and avoid over-heating pan! Eggs taste best when cooked gently over lower heats.
I generally steer clear of non-stick pans but since most of us have at least one, this is the time to use it. However, crepes can also be made in a regular skillet as long as it is fairly heavy-bottomed.
Step 3: Oil Pan
- 1/2 tsp. oil, plus more as necessary
Oiling is necessary even with a non-stick pan, but not too much! Pour oil into pan, then use a paper towel to wipe off all but a thin coating.
Step 4: Cook Crepes
Pour about 2 Tbsp. of egg mixture into center of pan and swirl gently so it forms a thin circle (or as close as you can get!) I use a 2 Tbsp. measuring cup to quickly pour in the right amount of egg mixture.
Now patiently allow crepe to cook until the edges start to curl and the bottom browns just lightly. At this point you should be able to slowly and carefully lift crepe from the pan with your fingers (or a spatula) and flip it over for just a couple seconds if the top needs a little more cooking.
Step 5: Stack and Slice Crepes
Continue making crepes, lightly oiling pan before each crepe. Stack crepes when cooked. (Don’t worry, they won’t stick together.) Use a sharp chefs knife to slice into strips about 1/2″ wide.
Here I fluffed up the egg strips to separate them. They made a lovely topping for a salad with Warming Tahini Dressing pictured above.
