Egg Crepes (Usu Yakl Tamago)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 large eggs 1 tablespoon mirin 1/4 teaspoon cornstarch
1/4 teaspoon salt



1 Place all the ingredients in a small bowl; beat with a whisk. Strain mixture into a small bowl. Heat an 8-inch nonstick skillet over medium heat. Wipe skillet with a paper towel that has been dipped in oil. Pour 2 tablespoons egg mixture into oiled skillet. Swirl skillet to egg mixture covers bottom of skillet in a very thin sheet. If pan is too hot, egg will not swirl properly. Cook 30 seconds or until set. Carfully turn crepe; cook about 15 seconds. Turn crepe out of skillet to cool completely before cutting.
2 When cool, roll up crepe. With a sharp knife, cut in strips from 1/8 to 1/4 inch wide.

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