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