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Japanese Egg Crêpes (Usuyaki Tamago) & Shredded Egg Crêpes (Kinshi Tamago)

Usuyaki Tamago (Japanese Egg Crêpes)

Makes about 4–5 crêpes in an 8-inch skillet

2 large eggs
2 1/4 teaspoons superfine sugar (caster/castor sugar)
1/4 teaspoon water or dashi
pinch of salt
vegetable oil

1. In a bowl, lightly beat the eggs together with a whisk.  Add the sugar, water, and season with the salt.  Pour the egg batter through a fine mesh sieve (to get rid of any lumps so that your batter will cook evenly).

2. Heat a skillet over low-medium heat and brush the skillet with a small amount of vegetable oil.  Reduce the heat to low and pour a small amount of the egg batter (roughly 1/4 to 1/5 of the batter) into the skillet and quickly swirl it around by tilting the skillet in all directions until it coats the bottom of the skillet evenly.  The crêpe will cook very quickly, so watch it carefully to prevent it from burning.  When the edges are dry and the middle is just set, loosen the edges with a spatula or chopstick and then turn the crêpe over and let the other side cook for about 10 seconds to help it “dry out”, then flip the crêpe out onto a plate to cool.

3. Repeat until all the egg batter has been used.  Make sure to re-oil your pan between crêpes  You can stack the crêpes on top of each other as you make them—they will not stick to each other.  These crêpes will keep for 5 days, covered in the refrigerator.

** If you are going to be using these crêpes as wraps, it’s a good idea to strengthen them by adding some cornstarch into the egg batter.  To do this, mix 1/2 teaspoon of cornstarch with 1/2 tablespoon of cold water and stir this into the egg mixture to combine it well.


Kinshi Tamago (Shredded Egg Crêpes)

Usuyaki Tamago (Japanese Egg Crêpes)

Stack the egg crêpes on top of each other.  Roll the crêpes into a tight roll.  With a sharp knife, cut the crêpes into thin strips (julienne), then loosen the pile with your fingers to separate the pieces.