Lykkers, if you're a fan of egg crepes, you're in for a treat! Egg crepes are super popular at breakfast places, but as food lovers, we can't just settle for store-bought versions. Why not make them ourselves at home?
In this guide, we'll show you how to make perfect egg crepes that are easy, quick, and tasty. Ready to impress yourself with your cooking skills? Let's dive in!
Ingredients You'll Need
To get started, let's gather our ingredients. Don't worry, it's a simple list:
• 50g of cake flour
• 50g of all-purpose flour (you can also just use one type of flour if you prefer, as long as you have 100g total)
• 3 eggs (one for the crepe batter, two for the filling)
• Half a stalk of green onions (you can use leftover ones!)
• 2 slices of chicken
Mixing the Flour
First, measure out 100g of flour. I like to mix cake flour and all-purpose flour in equal parts because it creates the perfect texture. If you don't want to deal with two types of flour, just use one—either works. The difference is that cake flour gives a softer, more delicate texture, while all-purpose flour adds a bit of chewiness and helps create that perfect crispy edge. When mixed, the crepe will be soft but still have a nice bite to it, which is what makes it so delicious!
Flour and Water Ratio
Next, let's talk about the water-to-flour ratio. For 100g of flour, you'll need 200ml of water. This ratio is crucial—it impacts how the batter flows and how well it cooks. When mixed, the batter should still be smooth but slightly runny. If it's too thick, just add a little more water until it reaches the right consistency. This ensures the crepe will spread evenly in the pan, rather than sticking or becoming too thick.
Adding Eggs and Green Onions
Now, it's time to add the egg. Open one egg into the batter, along with a pinch of salt (about 1 teaspoon) and some chopped green onions. Stir it all together. You'll notice that after adding the egg, the batter will turn a bit yellow and become slightly thicker—that's completely normal! The egg is essential for that crispy, chewy texture, so don't skip it.
Adjusting Consistency
Once everything is mixed, check the consistency of the batter. It should be a bit runny and easy to scoop with a spoon. If it's too thick, just add a little more water. The goal is for the batter to flow smoothly and evenly in the pan. If it's too thick, the crepe won't spread properly and will cook unevenly, so make sure it's the right consistency before moving on.
Preparing the Filling
While your batter is ready, let's prep the filling! For today, we're keeping it simple with chicken , but you can customize it however you like—cheese, corn, tuna, or anything else you prefer. I used two slices of chicken(from Costco) and cut them into strips. Even though chicken is already cooked, I recommend lightly pan-frying it to enhance the flavor and get it a bit crispy. It will add that extra yum factor!
Cooking the Crepe
Now, the fun part—cooking the crepe! Use a non-stick pan for best results. A 20-28 cm pan works great. After heating the pan, add a tablespoon of oil. You can use a paper towel to spread the oil evenly and soak up any excess so the crepe won't be too greasy. Keep the heat on medium to ensure it cooks evenly.
To pour the batter, use a ladle and pour about 50-70ml of batter into the pan. Immediately swirl the pan to spread the batter out to the edges. This step requires quick movement, so be ready! If you're new to this, lower the heat to give yourself more time to spread the batter. The goal is to get a nice, thin, even layer of batter that cooks perfectly.
Flipping the Crepe
After a minute or so, the crepe should be cooked on one side. You'll know it's ready when it slides easily around the pan. Gently flip the crepe with a spatula, and cook the other side for about 30 seconds. The texture should be slightly crispy, golden brown in spots, and fragrant—this is the perfect crepe!
Making the Egg Filling
Once the crepes are done, it's time to cook the eggs. Open two eggs into a bowl and beat them lightly. Heat the pan again, and pour the egg mixture into the pan. Let it spread out and cover the surface of the pan. The key here is to keep the heat low so the egg doesn't cook too fast and becomes uneven. You want the eggs to set, but not fully cook through.
Once the eggs are semi-cooked, place your cooked crepe on top. The half-cooked egg will help the crepe stick, and it gives a nice, soft texture when you bite into it.
Adding Fillings and Rolling
Now comes the fun part—adding your filling! As I mentioned, I'm using chicken, but feel free to add whatever you like. When placing the filling, avoid putting it directly in the center. Instead, place it off-center so that when you roll the crepe, the filling stays inside.
Once everything is in place, turn the heat to low (or turn it off completely), and slowly roll the crepe. Take your time—there's no rush! Once rolled up, your egg crepe is ready to be enjoyed.
Serving and Enjoying
After rolling the crepe, plate it and cut it into small sections. Now you've got your homemade egg crepes ready to go! They're perfect for breakfast or any time you want a tasty, satisfying snack. Whether you make them for yourself or share them with friends and family, you'll definitely enjoy every bite.
That's it, Lykkers! You've just learned how to make delicious homemade egg crepes. It's a simple process that's quick and easy, and you can customize it to your taste. What fillings do you like in your egg crepes? Let me know in the comments below!
