05 Kinshi Tamago

Egg Crepes

Preparation info

  • Difficulty


  • Makes

    3 sheets

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About


Beat 2 eggs, ½ teaspoon caster (superfine) sugar, ½ teaspoon sake and a pinch of sea salt together in a bowl. Prepare a wet tea towel.

Heat a non-stick frying pan over medium–low heat. Wipe the pan with oiled paper towel. Pour one-third of the egg mixture into the pan and swirl to cover the base of the pan. Cook until the egg starts to set, then take the pan off the heat and cover with the wet tea towel for 1 minute.

Remove the tea towel. Place the pan back on the heat, cover with a lid and cook for another minute. Remove the crepe with a spatula and place on a chopping board. Repeat.

Stack 3 sheets of crepes and roll them together. Cut them into 3 mm (⅛ inch) thick slices.