Let’s celebrate the month of February with a savory crêpes recipe featuring the green part of the green onions. To your frying pans!
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 6 to 8 crêpes
Ingredients
- 3 eggs
- 1 cup of all-purpose flour (120 g)
- 1/2 teaspoon of salt
- 4 tablespoons of chopped green onion (green part)
- 2 – 3 tablespoons of vegetable oil
Instructions
Combine eggs and 1/2 cup water in a medium-sized bowl. Whisk until eggs are 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 crêpe.
Cook over medium heat until bottom side is just set, about 30 seconds. Use a spatula to nudge the crêpe 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 crêpe to a plate and set aside. Continue to cook the rest of the crêpes in the same manner.
Serve immediately.
Inspired from: Omnivore’s Cookbook