Ingredients
Potato starch
2 Eggs
Water
Green onions
Olive oil
Sea salt
White pepper
Steps and techniques to cook
1. Put potato starch into a bowl, mix with water.
2. Mix 2 eggs with potato starch and water, until the liquid is smooth.
3. Add salt, white pepper, and keep mixing for 30 seconds.
4. Add sliced green onion into the bowl.
5. Put olive oil into a skillet pan, low heated.
6. Add the crepe into the pot, and let it cook for 30-60 seconds.
7. Flip the crepe, and let it cook for another 20-30 seconds.
8. Set the crepe aside and let it cool.
Reflection
This egg savory crepe is different from the French egg crepe, but the recipe is very similar. The way to cook the crepe is basically the same. I usually make the crepe for breakfast during the workdays, because making it is very simple, and it only takes about 10 minutes to makes 4-5 crepes. Usually, in a regular savory crepe recipe, crepes are made with flour instead of potato starch. But I ran out of flour in my pantry, so I used the potato starch instead. I thought it might not taste as good, but the final result turned out pretty well. The texture of the crepes was very soft and delicate, it is not very different from the regular crepes.
Source: https://www.youtube.com/watch?v=bX6ghyT6Ig0
Potato starch
2 Eggs
Water
Green onions
Olive oil
Sea salt
White pepper
Steps and techniques to cook
1. Put potato starch into a bowl, mix with water.
2. Mix 2 eggs with potato starch and water, until the liquid is smooth.
3. Add salt, white pepper, and keep mixing for 30 seconds.
4. Add sliced green onion into the bowl.
5. Put olive oil into a skillet pan, low heated.
6. Add the crepe into the pot, and let it cook for 30-60 seconds.
7. Flip the crepe, and let it cook for another 20-30 seconds.
8. Set the crepe aside and let it cool.
Reflection
This egg savory crepe is different from the French egg crepe, but the recipe is very similar. The way to cook the crepe is basically the same. I usually make the crepe for breakfast during the workdays, because making it is very simple, and it only takes about 10 minutes to makes 4-5 crepes. Usually, in a regular savory crepe recipe, crepes are made with flour instead of potato starch. But I ran out of flour in my pantry, so I used the potato starch instead. I thought it might not taste as good, but the final result turned out pretty well. The texture of the crepes was very soft and delicate, it is not very different from the regular crepes.
Source: https://www.youtube.com/watch?v=bX6ghyT6Ig0
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