Rolled scallion crepe with egg from Breakfast: The Cookbook (page 187) by Emily Elyse Miller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on November 01, 2019

    I definitely need more practice making these, but even with torn crepes - I found them quite delicate and challenging to flip - and scrambled egg cooked onto the wrong side of them in parts, they still tasted very good.

  • MollyB on September 04, 2019

    Very tasty! The sauce was easy and very good - I'll keep it in mind when I need a quick savory sauce in the future. The technique was a little tricky, figuring out how much batter to use and how hot the pan should be. My first crepe was a disaster. I recommend doubling the recipe the first time you try it, so you can actually have enough left to eat as you figure out how to cook and flip the crepes right.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.