I am not quite sure where I found the recipe. I know I found a similar recipe that used pancakes instead of egg crepes and I decided that it was easier to make this with egg crepes! I absolutely love them as you can make as many or as little as you like, depending on the number of guests! As long as you have the ingredients on hand, you can whip them up any time! They work well as an entree or as canapes for a party.
Hints & Tips
- On average, you can make 2 crepes from a 55g egg, as long as you do not make them too think!
- A 20cm Frying Pan is the perfect size for making these crepes. It is easier to flick them over and, when you have made up the entree, you can cut them in half to serve.
- If you do not like chives, simply omit them from the recipe – I have made them with and without chives and they turn out just as good!
- If you make too many egg crepes and do not want to use them all at once, they are perfect stored in the fridge, covered in plastic wrap to use the next day!
- Wasabi mayonnaise has a nice, gentle kick to it. If you want something hotter, add a few chilli flakes to the mayonnaise.
- GF, Veg, SF
- Category: Entree, Fish / Seafood, Gluten Free, Sugar Free, Vegetarian
Ingredients
- 5 Eggs
- 1/2 Bunch of Chives
- 200 grams Smoked Salmon Slices
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Wasabi Mayonnaise
- Dash of Milk
Instructions
Egg Crepes
- Beat the eggs with the milk. Add salt and pepper to taste.
- Finely chop the chives or cut using kitchen scissors. Add to the eggs and mix well.
- Heat a 20cm frying pan until hot. Add in a dash of oil and heat for a further 2 minutes.
- Pour in a small amount of the beaten egg mixture - about 1/4 of the pan size - and move it around so it forms a thin round crepe covering the base of the pan.
- Cook until the egg mixture has largely solidified, then using a flipper, slide it around all sides of the egg to ensure it is not stuck to the pan and then flip it over to cook on the other side for a minute.
- Use the flipper to remove the egg from the pan. Place on a sheet of kitchen towel on a plate.
- Add another dash of oil and repeat until all egg crepes have been made.
- At this point, you can let the egg crepes cool and then cover in plastic wrap and store in the fridge for later use.
Assembling the Egg Crepes
- Place an egg crepe on a chopping board.
- Spread with a thin layer of wasabi mayonnaise.
- Place a slice of smoked salmon on top of the egg crepe so it largely covers the whole area.
- Roll up the smoked salmon egg crepe. Cut in half and place on a serving dish to serve.
Leave a Reply