Egg and Green Onion Crepe
The egg and green onion crepe is light and fluffy. Its flavor simple and comforting. When I am alone, I love to snack on crepes fresh out of the skillet, to enjoy the crispy edges and melt-in-your-mouth texture. The recipe contains only 5 ingredients and takes 10 minutes to cook. Enjoy this hearty dish for a lazy breakfast in bed or a late night snack.
Ingredients
- 3 eggs
- 120 grams (4 ounces) all-purpose flour , about 1 cup
- 1/2 teaspoon salt
- 4 tablespoons green onion , chopped (green part)
- 2 - 3 tablespoons vegetable oil
Instructions
- Combine eggs and 1/2 cup water in a medium-sized bowl. Whisk until egg is just combined with water.
- Sift in flour and whisk until flour is fully combined and there are no lumps in the mixture. The batter should be very thin and easy to spread once added into the skillet.
- Add salt and green onion and mix well.
- Heat 1 teaspoon oil in a medium-sized nonstick skillet until warm. Swirl the skillet and use a spatula to spread oil over every inch of the bottom of the pan. Use a small ladle to add about 4 tablespoons of batter to the skillet and immediately swirl the skillet to spread the batter into a thin, round-shaped crepe.
- Cook over medium heat until bottom side is just set, about 30 seconds. Use a spatula to nudge the crepe to test whether it’s set. Flip with a spatula and cook the other side until just cooked through, about 30 seconds. Immediately transfer the crepe to a plate and set aside. Continue to cook the rest of the crepes in the same manner. Take care to adjust the heat so the skillet won’t get too hot. If the batter becomes too thick to spread, add 2 tablespoons water to the batter, mix well and try again.
- Serve immediately.
Nutrition
Serving: 102g, Calories: 291kcal, Carbohydrates: 31.4g, Protein: 9.8g, Fat: 13.8g, Saturated Fat: 3.2g, Cholesterol: 164mg, Sodium: 451mg, Potassium: 124mg, Fiber: 1.3g, Sugar: 0.6g, Vitamin A: 6IU, Vitamin C: 3mg, Calcium: 4mg, Iron: 16mg