Written for one request, published for everyone
Rolled Spring Onion Egg Crepe
A thin two-egg crepe cooked in a frying pan, rolled with spring onion and cut into bites.
- Total
- 10 min
- Hands on
- 8 min
- Serves
- 1
- Method
- hob
- Cuisine
- Chinese-inspired
Per serving · estimated
- Energy
- 230 kcal
- Protein
- 14 g
- Fat
- 18 g
- Carbs
- 3 g
Method
Step 1 of 7
Thinly slice the spring onions.
spring onions
Step 2 of 7
Beat the eggs with the soy sauce, sesame oil, pepper and most of the spring onion.
eggs
soy sauce
toasted sesame oil
black pepper- spring onions
Step 3 of 7
Heat the vegetable oil in a small frying pan over medium heat.
vegetable oil
Step 4 of 7
Pour in the egg mixture and tilt the pan to spread it into a thin even round.
- eggs
Step 5 of 7
Cook for about 2 minutes without stirring, until the top is just set and the egg has reached 71 °C.
- eggs
What ‘ready’ looks like Step 6 of 7
Slide the crepe onto a board, roll it up tightly and cut into 4 pieces.
Step 7 of 7
Scatter the reserved spring onion over the rolls and eat warm.
- spring onions
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.