Slightly sweet and delicate, Japanese egg crepes are perfect platters for veggies fresh from the Farmer’s Market. Or a scrumptious container for rice. Sliced thinly, the Japanese egg crepes (kinshi tamago) are pretty and yummy garnish for bento lunch boxes.
This recipe yields 5 Japanese egg crepes.
Adapted from JustHungry.com
- 2 eggs
- 2 T sake (or water)
- 2 tsps sugar
- Sprinkle of salt
- 2 tsps cornstarch
- Oil (vegetable or grapeseed; avoid strong flavored oils like peanut and seasame)
- Whisk together the eggs and sake (or water.)
- Vigorously stir in the sugar and salt until all granules are dissolved.
- Add the cornstarch and whisk until smooth.
- Pour the mixture through a strainer into a clean bowl.
- Coat an 8” pan with oil. Heat over a low flame.
- Pour and swirl a little less than ¼ cup of batter into the pan.
- Allow the crepe to cook for about one minute or until the edges look slightly dry.
- Carefully, slip a spatula under the edges to loosen the crepe.
- Quickly turn the pan over and place the crepe onto a plate.
- Slice into thin strips for garnish. Or decorate the Japanese crepe with bacon crumbles or your favorite egg accompaniments.