Egg ‘Crepes’ – Great for Making Ahead

Egg ‘Crepes’ – Great for Making Ahead

The past few months, I’ve noticed that making foods ahead of time, and having them ready for a meal in minutes, is such a time-saver. Okay, I know this isn’t news to anyone – we all know this, but it’s often a challenge to set aside a few hours to prep food.

That’s why most people don’t do it, right?

It also takes time to know what you might need when you’re planning ahead. However, I do know there are things that we consume a lot of pasta, rice, eggs, steamed vegetables…

Because we have days when there is so little time to prepare meals, I like to get the microwave rice or the portions of pasta that are ready in 90 seconds. They’re so convenient, but at $2+ a container, it can be a bit pricey when we can easily go through 2 or 3 for our family of 5 in just one sitting.

One day, my husband said that we (he meant me) should make a bunch of rice ahead of time. With a bag being around $4-$5, it would be so much more cost-effective to have it ready to microwave just as we would with the pre-packaged stuff.

Later, I wondered why I didn’t do this before (shhh…don’t tell him that I thought this was actually a great idea – hehe!). And so that’s what I’ve been doing, and it’s been working out wonderfully.

With rice already in the fridge,

I can easily make last-minute fried rice, have it as a side to any meal, or add it into a soup. I also make a pound of pasta, boil and peel a dozen eggs, and chop up veggies for salads.

Ok, wait, this article is about egg crepes, right? So why have I been talking about rice? I know you’re thinking, “Speed it up, lady!” πŸ™‚

Anyway, it’s not to confuse you or drag this on, it’s just to explain how this recipe came to be. Fast forward to me thinking of more things that I should make ahead to save time….let’s talk about breakfast.

Mornings are rough around our household. It could be 6 am, 8 am, or 10 am…it doesn’t matter – they are just tough. I am not a morning person, and I struggle with loud noises, bright lights, all the questions, and the bickering that come with 3 kids being up earlier (even when they can sleep in).

So, until I have that sacred cup of coffee, it’s a struggle to jump right in to feed the kids. Thank goodness they enjoy (and can eat) eggs: scrambled, fried, hard-boiled, you name it.

My oldest has even figured out how to take a hard-boiled egg and make a quick and easy deviled egg. I asked myself, “Self, what other ways can they eat eggs that don’t require a lot of dishes or make a mess?” So I came up with these egg ‘crepes.’

My kids love real crepes.

Since these are quite thin and actually look like crepes, the name, egg crepes, just stuck for us. I make a bunch of these and store them in an air-tight container in the fridge.

The kids then take one out, add cheese (or whatever they like), and heat it in the microwave. It’s sooooo easy, and they’re great for making wraps as we hurry out the door to soccer.

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This is also the easiest thing to prep. You literally beat the eggs and pour them into a heated pan – that’s it. The longest part is just waiting for the eggs to cook, but because they are thin, even that is fast.

I found that preheating the pan for about 5-10 minutes helps.

Otherwise, the first few tend to take more time and cook a little differently. By using 10 eggs, I get 8 ‘crepes.’ The trick is to let the liquid roll around by lifting the pan and using a circular motion, just like you would do when making crepes.

I use a 9 1/2 inch pan, and they end up being just a little smaller than a burrito-size tortilla. You can see from my photos, that they are easy to roll up. You can treat it like the Egg Thins that you see at Costco, or you can layer inside a tortilla and roll it up like a burrito.

We eat them with ham, cheese, avocado, and arugula,

or if I make one for myself, I use a smear of guacamole, leftover veggies like air-fried zucchini, and steamed broccoli, then topped with sprouts.

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Ingredients*

  • 10 eggs
  • Spray Oil

Instructions

  1. Preheat 9 1/2″ pan at medium for about 10 minutes.
  2. Crack the eggs into a large bowl and beat with a fork (I use a basic immersion blender to make it nice and smooth – it also eliminates air bubbles).
  3. Spray the pan with cooking oil.
  4. Using a measuring cup, pour 1/3 cup of the beaten egg into the center of the pan. The egg will immediately begin to cook.
  5. Holding the handle of the pan, lift it and roll it around, making the remaining liquids spread evenly around the edge of the pan, creating a thin, round shape.
  6. Allow the egg to cook until it is solid but not overdone. Flip with a spatula and let cook for an additional 30-60 seconds.
  7. Slide the cooked ‘crepe’ onto a plate to cool.
  8. To store, place in an air-tight container and refrigerate. A paper towel can be placed at the bottom to absorb any moisture from the cooked eggs.
  9. To reheat, simply microwave one ‘crepe’ for about 30 seconds.

*I don’t use salt or pepper when making these ‘crepes’ because I know we’ll be filling them with flavors and seasonings. Since my kids will be creating their own fillings (and making them without my oversight), I’d rather avoid too much salt if they decide to add some on their own. These ‘crepes’ are like a blank canvas for whatever we decide to add to them.

Alison Catone

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