As soon as I saw the photo for thin omelets in Yotam Ottolenghi’s book, “Plenty”, I was certain they would make a great replacement for crepes.
The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat in a 325°F (165°C) oven for about 5 minutes to warm the filling, or serve at room temperature.
Makes 4 crepes or 2 servings
6 large eggs
1⁄4 cup (2 fl oz/60 ml) milk
4 green onions, minced
1⁄2 cup (3⁄4 oz/20 g) minced mixed fresh herbs, such as flat-leaf parsley, thyme, and tarragon
Kosher salt and freshly ground pepper
1 teaspoon Olive oil, plus more as needed
In a medium bowl, combine the eggs, milk, green onions, mixed herbs, and a pinch each of salt and pepper. Beat with a fork to blend.
Brush a baking sheet with oil. Heat 1 teaspoon oil in a 10-inch (25-cm) nonstick skillet over medium-high heat. Reduce the heat to medium. Add one-fourth of the egg mixture, tipping the pan to cover. Cook until the top of the crepe is set, tipping the pan and spreading the uncooked egg to the edges, 11⁄2 to 2 minutes. Slide the crepe onto the prepared baking sheet. Repeat with the remaining egg mixture, adding more oil to the pan as needed and forming 4 crepes total.
Crepes can be filled with a variety of ingredients:
Sautéed sausage, shrimp, or scallops
Shredded Cheddar, fontina, Gruyère, or Manchego cheese
Crumbled feta or soft fresh goat cheese
Sautéed mushrooms with shredded Gruyère cheese
Sautéed halved cherry tomatoes with crumbled feta or goat cheese
Sautéed dark greens with crumbled feta or goat cheese
Sautéed red bell peppers with shredded Manchego cheese
Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)