Today, let’s make savory egg pancake :)!
This is my comfort food. Because when I was young, my father always make this for me as a simple breakfast. Now, I am able to make it by myself and every time I have it, it still is a taste of home.
You will only need three main ingredients, all-purpose flour, some eggs and fresh coriander.
I once heard an anecdote saying that in this world, 50% of the people absolutely love the smell of coriander, but the other 50% hate it to guts. Which type are you? Anyhow, if you are not a fan of coriander, you can replace it into parsley, chive or small spring onion.
First, let’s make the paste. The proportion between flour and the water is 1:1, I am using a standard coffee cup here, but you can use anything to measure, as long as you make sure the ration is 1 to 1.
You can put 1-2 teaspoon of fine salt for each cup. It’s not gonna make it salty obviously, just to add a bit of flavor.
Savory Egg Pancake / Egg Crepe
- Non-stick Pan
- 1 cup all purpose flour
- 1 cup water
- 1 tbsp salt
- 1 tbsp oil
- 2 eggs
- 2 tsp any sauces (recommend: sweet soy sauce)
Prepare the paste:
- Put the flour and salt in a bowl for mixing
- Add 1/2 of the water and mix (to make sure all the dry flour are wet)
- Add the rest of the water to make a smooth paste
Cook the original egg crepe:
- Add 1 tbsp of oil in the pan and wait for the pan to get warm
- Pull in 1 to 1.5 ladle of paste in the pan
- Spread the paste to make sure it covers the pan
- Add an egg and spread the egg on the paste evenly
- Wait for 3-5 minutes for the paste to get fully cooked and the egg to be almost solid
- Sprinkle some chopped coriander on the crepe and flip it
- Cook the otherside for 30 seconds and then move it to a plate
Serving the crepe:
- Add any sauces you like when eating the crepe
- For making the paste, the proportion between flour and the water is 1:1. You can use anything to measure, as long as you make sure the ration is 1 to 1 (e.g. 1 cup of flour + 1 cup of water)
- When cooking, the more oil you put, the crispier the crepe will be. But I usually don’t add more oil from the second crepe so that it’s a bit healthier. Of course, it’s up to you, but just make sure you don’t add more than more 1 tablespoon of oil for each crepe, otherwise, it will be a bit too oily. Not really pleasant to eat that way.
How to Make Lump-free Paste?
The easy way to make a lump-free paste is to add water little by little because it’s easier to make the paste smooth when all the dry flour can be transformed into thick paste first. Once it becomes thick wet paste, you can pull the rest of the water in and just stir until it’s fully smooth.
Eventually our paste should look be in liquid form, but not too thin (check the video above for more details).
Herbs to Choose
I used coriander for this recipe. Make sure you wash and then fully dry the coriander before cutting it.
As mentioned before, if you want to use other herbs, such as parsley, spring onion, and chive. The process is the same – just make sure you full dry any herbs before cutting so that its aroma can reach the maximum
Tips When Cooking the Crepe
1. Cheese Flavor Egg Crepe:
Put one tablespoon of olive oil in the pan and put the fire to medium. Any oil will do the job, but olive oil is healthier in general. It’s better to use non-stick pan for this recipe so that you can reduce the oil consumption to the minimum.
When the pan gets warm, the oil will look more liquidy. Then this is the right time you can put in the paste. I pull the paste directly in the pan, but you can use a ladle if you want. Usually, you will need a bit more than 1 ladle of paste for each crepe.
After pulling the paste in the pan, spread it around evenly and then evenly spread one egg on it.
It will take around 5 minutes to cook for the first one. But next few ones will take less time as pan will be better heated by that time.
If you want, you can also put some mozzarella cheese on the top. But this is totally optional. But to make sure the cheese melt well, I recommend to put a cap on it and let it cook for 2-3 minutes.
The last step is to sprinkle the coriander on the crepe. Don’t sprinkle the coriander too early so that it keeps a fresh taste. Just do it like 30 seconds before finishing.
2. Original Flavor Egg Crepe:
Usually, I make the crepe exactly in the way how my father used to do it. No cheese, just with egg and coriander. The first step is the same, you spread the paste in the pan and then add an egg. Spread the egg as well.
When you can slide the spatula in simply and smoothly, it means it’s cook. It usually takes around 3-5 minutes to cook, and the bottom of the crepe will turn a bit crispy and with some yellow/brown pattern that it’s crispy.
Of course, the more oil you put, the crispier it will be. But I usually don’t add more oil from the second crepe so that it’s a bit heathier. But it’s up to you, but just make sure you don’t add more than more 1 tablespoon of oil for each crepe, otherwise, it will be a bit too oily. Not really pleasant to eat that way.
Same thing, sprinkle the cropped coriander on the crepe when the egg is almost all getting solid. Then quickly flip it.
Yes, I like to flip it when making the original recipe because it makes the coriander combine better the egg.
You only need to cook the other side for 30 seconds. In this way, the egg and coriander won’t be overly cook and the coriander will keep the maximum amount of the scent.
When eating the crepe, I like to put some sweet soy sauce and tabasco. You can put any types of sauce you like. You can even put bacon or sausage or salad in the middle and roll the egg crepe when eating.
This really is a basic recipe and you can get as creative as you wish!
I personally love the original flavor the most because this is my childhood memory. What dishes remind you of your childhood? Please share with me in the comment below :).