Got Chickens…How About Egg Crepes?

Seasonal Cooking with Rita Calvert~The Local Cook

With the backyard chicken trend booming, you might just have a few too many eggs. Did you ever hear of crepes made with egg as the main ingredient-no flour? This week we give recipe ideas which may be more common in Asia but should be known here-the Egg Crepe. Versatile, simple and portable these thin pancakes of protein are a quick garb-and-go treat for kids and big folks. They can enfold a sumptuous filling, top a dish as “strings”, wrap around a salad or make a tiered torte . Like the flour crepe, the egg version can work as a sweet or savory dish.

 The Basic Egg Crepe

 This basic recipe should yield 5-6 egg crepes. Scale it up or down for your needs. When I had my cafe in CA, I used to freeze these with a layer of parchment in between each crepe. I used them as needed.

  • 3 eggs
  • 1/4 teaspoon kosher salt

In a medium bowl, stir the eggs and salt together with a fork. Don’t use a whisk or egg beater as you don’t want the eggs to be frothy. 

 Grease a small (6-8 inches), nonstick skillet and heat over medium. (Test to experiment with the right temperature according to your pan). Pour in enough egg mixture to thinly coat the bottom and swirl around to make an even crepe.

 Cook until set, 1 to 2 to minutes, then use a nonstick spatula to loosen the sides and carefully flip over. Cook another few seconds or so (cooking for too long will make the egg crepe brittle), remove and place on a plate to cool.  Continue to cook crepes, stacking them when cool. Wipe the pan clean with a paper towel between crepes and oil well.


Breakfast Egg Crepe

Per serving

Here you have the option of going with a sweet or savory finish.  Topping maple syrup and lemon thyme would be a perfect for a bit of sweetness. If salsa is the savory choice, fresh cilantro, basil or oregano work!

  • 1/2 cup sausage, crumbled
  • 1 egg crepe
  • Maple syrup for drizzling
  • OR salsa
  • Fresh herb leaves of choice

In a nonstick skillet, cook the sausage until brown. Push to a side and add the egg crepe, folded in half. Flip back and forth to warm and then serve folded in quarters. Place the sausage on the side. Drizzle with syrup or salsa and sprinkle with herbs of choice.


Asian Slaw with Egg “Strings”  

Serves 4

This is where you may want to exchange soy sauce for the salt in the basic egg crepe. 

  • 5 cups finely grated red cabbage
  • 2/3 cup water chestnuts, thinly sliced in rounds
  • 2 scallions, thinly sliced on the bias 
  • 1/2 cup whole fresh Asian basil leaves
  • Tahini Cilantro Salad Dressing (recipe below)
  • 1 egg crepe, cut into thin long strings
  • Small grape tomatoes, halved
  • Sesame seeds for garnish

 In a large bowl mix together the red cabbage, water chestnuts, scallions and fresh basil leaves. Drizzle with dressing and toss until all ingredients are coated. 

 Place on serving plates, place a mound of strings on top of each salad. Place tomatoes on the side and sprinkle with sesame seeds.

Tahini Cilantro Salad Dressing

The recipe below came from a cool website I just discovered, Wonderful Ingredients. I replaced an expletive and formatted it to our style but none-the-less, it is quite fun and naturally written. The measurements are based on a percentage of the whole. 

  • half-pint mason jar with lid
  • 1/4 apple cider vinegar
  • 1/4 olive oil
  • 1/4 tahini
  • 1/4 minced cilantro and onion
  • Kosher salt and freshly ground pepper
  • 1 tablespoon fresh lime juice

 The easiest way to do this is to measure out the liquids directly into the jar, oil, vinegar then tahini.  Add the minced onion and cilantro, and optional squeeze of citrus.  Cap it with a lid and shake vigorously, give it a taste and then season with salt and pepper to your liking.  Keep in the refrigerator and shake before using.  

When making the basic egg crepe, add 1 teaspoon soy sauce and omit the salt. 

Egg Crepe and Smoked Salmon Pinwheels

Makes 16-20 Smoked Salmon spirals

These are a cinch to make yet look very impressive as an hors d’oeurve.

  • 1 egg crepe
  • About 1/2 cup Boursin cheese
  • Fresh baby spinach or arugula leaves
  • 4 ounces smoked salmon 
  • About 1/2 cup roasted bell peppers, blotted dry

 Lay the egg crepe on a flat work surface and spread with the Boursin cheese. Layer with spinach or arugula leaves, pressing gently. Lay strips of smoked salmon on top. Press gently. Place the dry roasted peppers along the edge closest to you. Roll up firmly so that the roll is compact without air bubbles.

 Wrap in plastic wrap and freeze the salmon spirals for about 15 minutes to firm for slicing.

 Having a sharp knife resting in a glass of hot water makes slicing easier. Slice about 1/4-inch thick. Place slightly overlapping on a platter.