This crepe was created when there’s not much in the
frig. But it turned out to be so
delicious. It proves that with a
creative mind, anyone can turn out a good meal on the table. Seriously, try this with anything you might
have in the pantry or frig or with your favorite ingredients. This crepe has endless possibilities!!
A Ingredients
Eggs 2 heads
Milk ¾ cups
Water ½ cups
All purpose flour
1 cup
Sugar 1 tablespoon
Butter, melted
3 tablespoon
B Ingredients
Persian cucumber, shredded 1 cup
Dried fish floss ½ cup
Eggs over medium 4 pieces
Mayonnaise ¼ cup
Takoyaki sauce ¼ cup
Seaweed Mix Sprinkle 2 tablespoon
Directions:
1. Measure all A ingredients into a blender, blender in
medium high speed until well blended.
Pour batter into a big measuring cup and cover with plastic wrap. Place in the refrigerator for 1 hour, up to
48 hours.
2. After one hour, heat up a 10-12 inch flat bottom frying
pan, rub some butter on the surface, ladle in the batter, swirl to evenly coat
the bottom, cook until the crepe looks dry. Then flip, cook an additional
several seconds, remove from pan and place on a clean working surface.
3. Place the crepes flat on a surface. Drizzle with mayonnaise. Imagine a pie chart divided into six
portions, on one of the triangle, place the egg, top with some shredded
cucumber and dried fish floss. Fold the
crepe across in half, so the filling is in the middle triangle, then fold in
the left and right triangle. Place the
crepe in the middle of a plate, then drizzle with mayonnaise and takoyaki
sauce. Finish with some Seaweed mix
sprinkles and serve hot.
Serving: 4
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