Japanese egg crêpes (usuyaki tamago) & shredded egg crêpes (kinshi tamago)

Ingredients

• 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

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Preparation

• 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).
• 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.
• 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.
• 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.