Let's Have Brunch - Egg and Green Onion Crepes

At times we become bored with the usual breakfast/brunch fare and go searching for something new to serve our family or friends. From the omnivorescookbook.com, these egg and green onion crepes are light, airy and delicious. Between prep and cook time they are ready to serve in less than a half hour.

Egg and Green Onion Crepes

3 eggs
1/2 cup water
4 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
4 tablespoons chopped green onion (green part)
2-3 tablespoons vegetable oil

1. Combine eggs and 1/2 cup water in a medium-sized bowl. Whisk until egg is just combined with water.

2. Sift in flour and whisk until flour is fully combined and there are no lumps in the mixture. The batter should be very thin and easy to spread once added into the skillet.

3. Add salt and green onion and mix well. 

4. Heat 1 teaspoon of the oil in a medium-sized nonstick skillet until warm. Swirl the skillet and use a spatula to spread oil over every inch of the bottom of the pan. Use a small ladle to add about 4 tablespoons of batter to the skillet and immediately swirl the skillet to spread the batter into a thin round-shaped crepe.

5. Cook over medium heat until bottom side is just set, about 30 seconds. Use the spatula to nudge the crepe to test whether it's set. Flip with a spatula and cook the other side until just cooked through, about 30 seconds. Immediately transfer the crepe to a plate and set aside. Continue to cook the rest of the crepes in the same manner. Take care to adjust heat so the skillet won't get too hot. If the batter becomes too thick to spread, add 2 tablespoons water to the batter, mix well and try again.

6. Serve immediately when all crepes are cooked.

Serve with bacon, sausage, fresh fruit or slices of cheese.


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