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

Name: Japanese egg crêpes (usuyaki tamago) & shredded egg crêpes (kinshi tamago)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Cuisine: En
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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Other

Very Easy

30 min

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

Preparation

Preparation20 min

Cook time10 min

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.