Brunei Egg Crepes Recipes

EGGLESS CREPES

Eggless Crepes image

This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).

Provided by LESSA80

Categories 100+ Breakfast and Brunch Recipes Crepes Sweet

Time 2h20m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup skim milk
⅔ cup water
¼ cup butter, melted
2 tablespoons vanilla extract
1 cup all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon vegetable oil

Steps:

In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 29.3 g, Cholesterol 31.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 241.1 mg, Sugar 5.6 g

BRUNEI EGG CREPES

Brunei Egg Crepes image

Number Of Ingredients 17

Ingredients

FILLING
2 tablespoons olive oil
1 teaspoon finely chopped garlic
1/4 cup diced onion
1/4 cup diced tomato
1/4 cup diced celery
1/4 cup diced mushrooms
3 tablespoons diced scallion
1 1/2 teaspoons Thai fish sauce
1 1/2 teaspoons Tommy Tang's Thai seasoning
1 teaspoon Thai sweet black bean sauce
CREPES
4 large eggs
2 tablespoons cold water
1 tablespoon Thai fish sauce
6 tablespoons olive oil
2 sprigs cilantro (garnish)

Steps:

For the filling, heat olive oil in a medium skill over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add onions, tomatoes, celery, mushrooms, scallions, fish sauce, Thai seasonings, and black bean sauce and cook, stirring constantly, 3 minutes, set filling aside. For the crepes, combine eggs, water, and fish sauce in a small bowl and whisk to blend well. Heat olive oil in a large nonstick skillet over high heat until extremely hot, about 2 minutes. Pour half the hot oil into a cup and reserve for second crepe. Pour half of the egg batter into the skillet and swirl to cover entire bottom. Reduce heat to low. Place half the filling mixture in center of crepe and fold in all 4 sides to make a square. Place serving plate over skillet and invert crepe onto plate. Pour reserves oil back into skillet and reheat over high heat. Repeat procedure to make another filled crepe; invert onto second plate. Garnish each crepe with cilantro and serve.

Nutrition Facts : Nutritional Facts Serves

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