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Recipe details
Egg crêpe tacos with Roman-style semolina gnocchi and Camembert
A thin cooked egg round folded around browned fresh Roman-style semolina gnocchi and young Camembert, which softens in the warm skillet.
≈ 200 kcal/100 g · ≈ 113 kcal/serving
30 minEasyOther
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.
Roman-Style Semolina Gnocchi150 g
Young Camembert wheel50 g
Large egg50 g
Neutral cooking oil5 ml
Salt1.5 g
Black pepper0.5 g
Cookware and utensils
Large nonstick skillet
Small nonstick skillet
Spatula
Bowl
Fork
Knife
Cutting board
Directions
01
Cut the Camembert into thin strips.
Products
Young Camembert wheel — 50 g
Action
Slice
Time
2 min
Temperature
Room temperature
02
Crack the egg into a bowl and beat it with the salt and pepper.
Products
Large egg — 50 g; Salt — 1.5 g; Black pepper — 0.5 g
Action
Whisk
Time
1 min
Temperature
Room temperature
03
Heat half of the oil in the large skillet over medium heat.
Products
Neutral cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium heat, about 350°F / 175°C
04
Cook the fresh Roman-style semolina gnocchi until lightly browned and hot throughout.
Products
Roman-Style Semolina Gnocchi — 150 g
Action
Brown
Time
8 min
Temperature
Medium heat, about 350°F / 175°C
05
Transfer the gnocchi to a plate.
Products
Roman-Style Semolina Gnocchi — 150 g
Action
Transfer
Time
1 min
Temperature
Hot
06
Heat the remaining oil in the small skillet over medium-low heat.
Products
Neutral cooking oil — 5 ml
Action
Heat
Time
1 min
Temperature
Medium-low heat, about 325°F / 165°C
07
Pour in the beaten egg and rotate the skillet to spread it into a thin round.
Products
Large egg — 50 g
Action
Spread
Time
2 min
Temperature
Medium-low heat; egg reaches 160°F / 71°C
08
Cook the egg round until its surface is set.
Products
Large egg — 50 g
Action
Cook
Time
2 min
Temperature
Medium-low heat; egg reaches 160°F / 71°C
09
Place the gnocchi and Camembert across the center of the egg round.
Products
Roman-Style Semolina Gnocchi — 150 g; Young Camembert wheel — 50 g
Action
Fill
Time
1 min
Temperature
Hot
10
Fold the egg round around the filling into a taco shape.
Products
Large egg — 50 g; Roman-Style Semolina Gnocchi — 150 g; Young Camembert wheel — 50 g
Action
Fold
Time
1 min
Temperature
Hot
11
Rest the taco in the warm skillet until the Camembert softens.
Products
Young Camembert wheel — 50 g
Action
Soften
Time
5 min
Temperature
Low heat, about 275°F / 135°C
12
Transfer the taco to a plate and serve immediately.
Products
No products at this step
Action
Serve
Time
1 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
