Thai Egg Crepes

Nif's Note:

These crepes are not your typical French variety! Asian crepes tend to be 'eggier' and don't even use flour! The sesame oil adds a terrific flavour and these can be rolled up with sauteed asparagus, shiitake mushrooms or any other veggie that you prefer. Chicken or shrimp would also be very good in these. They can also be frozen and used at a later date. This is a Roger Mooking recipe. Enjoy!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 60

• 1/4 cup butter, melted
• 1 tablespoon ginger, finely minced
• 6 eggs
• 1/3 cup 2% low-fat milk
• 1 teaspoon sesame oil
• salt

Directions:

1. Place 2 tablespoons of melted butter in a bowl. Add ginger, eggs, milk, sesame oil and salt, whisk well.
2. Heat a non-stick sauté pan over medium heat. Dab paper towel in remaining melted butter and coat pan.
3. Ladle a thin layer of crepe batter in pan, coating bottom evenly. Once batter begins to bubble in the middle, flip crepe and cook for 3-5 seconds on other side.
4. Remove from pan and lay on a dry kitchen towel.
5. Repeat process with remaining crepe batter.

Reviews

[Sydney Mike]

With just 2 of us for this recipe, I cut it in half & then froze quite a few of the completed crepes! This first time around I served four of them, each wrapped around 3 cooked asparagus spears & really like they way they dressed up the veggie! Thanks for sharing a great recipe! [Tagged & made in Please Review My Recipe]