Download - Tante Marie's Cooking School
Tante Marie's Cooking School 1 of 2
June 2008
This is a simple breakfast dish made in Shanghai of a crepe
spread with an egg a couple of sauces and herbs and rolled. In
Shanghai the crepe or omelette is rolled around a savory
doughnut; I found it worked with a small piece of herb foccacio.
Serve it with green tea for a fun breakfast or snack.
Shanghainese Breakfast Pancake
Ingredients2 eggs
1/2 cup flour
1 cup milk
Vegetable oil for the pan
6 eggs
1/3 cup minced green onions (or garlic chives)
1/3 cup minced fresh cilantro
4 Tbs. Hoisin sauce
4 tsp. hot chili sauce
5 oz. plain soft foccacio, cut into strips 8 inches long and 1/2 inch
wide and tall
InstructionsTo make the crepe batter, mix together the 4 eggs with the flour
and milk in a bowl with a whisk or a blender.
To make a crepe, coat a 10-inch non-stick pan with a teaspoon of
oil and place over a medium high heat. When the pan is hot, pour
in enough crepe batter to make a thin film on the bottom of the
pan, swirling it all around. Let this cook a minute or two until set.
Then break one egg into the center of the crepe. For a few minutes
continually spread the egg around on the crepe while it cooks.
Then, turn the crepe over so the egg is on the bottom.
On top of the crepe put a spoonful of Hoisin and a little spoonful
of chili sauces and spread them around in an even layer. By now
you can reduce the heat under the pan to almost nothing. Sprinkle
the sauces with onion and cilantro. Slide the pancake onto a
counter, put a piece of foccacio along one end and roll tightly as
shown. Cut off and discard the uneven ends and cut the rolled
pancake into four. Serve warm.
Serves 6.
(Thank you Auntie Mary for teaching me this recipe.)
© Mary S. Risley
Tante Marie's Cooking School 2 of 2