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CatTuna Tuesday Brunch-Gluten Free Eggy Crêpes


蕎麥煎餅 Qiaomai Jianbing
0.0/5 rating (0 votes)
  • Prep: 5 min
  • Cook: 5 min
  • Serves: 2
  • Complexity: easy
This is a very easy and save-time dish, savoury Eggy Crêpes. For this recipes, you can make +- 5 Crêpes by a medium frying pan. I don't really like strong butter smell especailly in the big morning, totally simple and light! So yup, olive oil = butter, and you can also add butter into the batter, then you don't have to heat the pan with butter / oil again. And slightly whisk every time before you the batter's poured into the pan.

If you have time and not rush to work, make a nice plate of breakfast / brunch for yourself, with home made jam, fresh blend of tropical juice and some fruit. Forget about the dirty dishes, sort that out when Mr. Moon wrinks again then.

Slow with CatTuna, BonappTreat!

  • Organic buckwheat flour 50g
  • Milk 160 ml
  • Ground cinammon 1/2 tsp
  • Salt 1/2 tsp
  • Egg 2
  • Olive oil 2 tsp

Directions

Buckwehat Crêpes
  1. Mix buckwheat flour, ground cinammon, salt and an egg evenly in a bowl, and then separately add milk into the mixture. Whisk until well combined.
  2. Spray a medium frying pan with 1 tsp of olive oil and get the pan really hot, then turn the heat down to medium, to start with, make a test pancake to see if you're using the correct amount of batter.
  3. When the batter is poured the hot pan, tip it around from side to side to get the base evenly coated with batter. It takes about +- 1/2 minute cooking for each crêpes.
  4. Then lift the edge with a turning shovel to see if it's slightly  gold. Flip the pancake over with a turning shovel, the other side just needs a few seconds.
Gluten Free Eggie Crêpes
  1. Follow the diraction listed 1~3 as above.
  2. As soon as the pancake is flipped over with a turning shovel, low heat, fold up the edges as a square, then join the egg, cover for 3 to 5 minutes before serving.