Delicious and easy egg crepes which is great as a breakfast for kids. This taste amazing hot or warm. You can serve it with ketchup or any chutney of choice. For the crepe batter, place plain flour and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.
In a separate small bowl or pouring jug whisk 1 egg with 1/3 each of the green onions, tuna and cheese and mix well. Pop aside. Now heat the sesame oil in a small to the medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges.
Cook for 1 minute until the pancakes start to cook, then top with the egg mixture and spread across the top in a thin layer. Avoid the edges if you can. Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over.
Continue cooking for another 30 seconds before flipping it back. To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper.
- All-Purpose Flour / Maida – 1 cup
- Egg – 2
- Onion – 1 chopped finely
- Tomato – 1 small chopped finely
- Green chillies – 1 chopped finely
- Coriander Leaves – 3 tbsp chopped finely
- Salt to taste
- Water as needed
- Oil to make crepes
- Mix all the ingredients to a thin batter except oil.
- Heat a nonstick pan, pour the batter from a height. Drizzle oil around the sides. Cook till top side is done.
- Flip over and cook.
- Serve hot,.