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Recipe details
Egg Crêpe with Scrambled Egg Filling
A soft, thin egg crêpe folded around softly scrambled egg and seasoned with black pepper, then served hot.
≈ 175 kcal/100 g · ≈ 184 kcal/serving
10 minEasyMexican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs2 pcs
neutral cooking oil5 ml
salt0.7 g
black pepper0.15 g
Cookware and utensils
nonstick skillet
small bowl
spatula
Directions
01
Crack one egg into a bowl and whisk it with half the salt and pepper.
Products
large eggs — 2 pcs; salt — 0.7 g; black pepper — 0.15 g
Action
Whisk
Time
1 min
Temperature
room temperature
02
Heat half the oil in a nonstick skillet over medium heat.
Products
neutral cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
medium heat, about 350°F / 175°C
03
Pour in the whisked egg and swirl the skillet to form a thin round crêpe.
Products
large eggs — 2 pcs
Action
Pour
Time
2 min
Temperature
medium heat
04
Cook the crêpe until set
Products
large eggs — 2 pcs
Action
Cook
Time
1 min
Temperature
medium heat; egg reaches at least 160°F / 71°C
05
slide it onto a plate
Products
large eggs — 2 pcs
Action
Cook
Time
1 min
Temperature
medium heat; egg reaches at least 160°F / 71°C
06
Heat the remaining oil in the skillet and crack in the second egg.
Products
neutral cooking oil — 5 ml; large eggs — 2 pcs
Action
Crack
Time
1 min
Temperature
medium heat
07
Scramble the egg with the remaining salt and pepper until softly set and at least 160°F / 71°C.
Products
large eggs — 2 pcs; salt — 0.7 g; black pepper — 0.15 g
Action
Scramble
Time
2 min
Temperature
medium heat; egg reaches at least 160°F / 71°C
08
Place the scrambled egg across the crêpe and fold the crêpe into a taco shape.
Products
large eggs — 2 pcs
Action
Fold
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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