Eggs as Crepes
Quite a few cultures use eggs to make something resembling a crepe. Sara at The Delicious Life just wrote about one - Omo Rice, a Korean dish that has an egg "crepe" topping a veggie-filled fried rice. Looks very tasty.
I love regular crepes, but these egg crepes are much simpler and quicker to make. It's not too much trouble to make just one or two, and you can't do that with batter crepes. This recipe is for a rolled "omelette." I fill it with whatever I have on hand. The fillings can't be too chunky, and they need to be used sparingly. One of my favorites is ham and asparagus.
For the basic omelette:
1 tsp. ice water
1 tsp. peanut oil (olive or vegetable oil are fine, too)
Optional: herbs, thinly sliced green onions, sesame seeds, finely chopped sun dried tomatoes or olives
- Using a fork, beat eggs with ice water. This seems to help emulsify the mixture. You only need to break up the yokes and combine them with the whites. You don’t want them frothy - this adds air and will not give you a crepe-like omelette.
- In an 8" or 9", non-stick saute pan, heat oil, making sure it coats the bottom of the pan. If you've got one of those silicon basting brushes, they're ideal for this.
- READ BEFORE YOU PROCEED: When the pan and oil are hot (barely a minute) pour in the egg mixture and immediately swirl to coat the bottom of the pan - it will be thin and will cook almost instantaneously.
- It’s going to be fairly fragile, so, starting at one side of the pan, use a spatula to start it rolling over itself, then tip the roll out of the pan onto a plate.
- Unroll the cooked egg crepe/omelette. Lay a thin layer of fillings in the middle two thirds and roll it up.
- Put the open flap side down and serve.
This is one of those dishes where, as they say, "your options are limited only by your imagination." Serve with a small salad of some kind, rolls, rice, whatever seems right. Garnish with salsa, avocado, sour cream/yoghurt, Marinara sauce - whatever suits your fillings.
Stand by for pics. I will lick this problem.