Quick Egg Crepe Pocket

Ready in

10 mins

Cuisine

International · Fusion

Prep Time

5 min

Cook Time

5 min

Serving

2 People

Difficulty

Easy

Calories / Serving

~380 kcal

Spicy Level

Recipe by Love cooking with Ifrah on YouTube
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Measurements
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All Ingredients

For the Crepe Batter

All Ingredients

For the Filling

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Crepe Batter

    In a measuring jug or a bowl, combine 1/2 cup of plain flour, 1 tbsp of melted butter, and 1 egg. Begin mixing with a fork or .

  2. Add Milk and Mix

    Gradually pour in 3/4 cup of milk while continuously mixing until you have a smooth, lump-free batter.

  3. Prepare the Pan

    Heat a non-stick pan over medium-low heat. Add 1 tsp of oil and use a paper towel to spread it evenly across the surface.

  4. Cook the Crepe

    Pour half of the batter into the hot pan and swirl it around to form a thin, even circle. Let it cook on one side for about .

  5. Flip and Add Toppings

    Flip the crepe over. Immediately sprinkle half of the shredded mozzarella cheese (1 tbsp) over the surface.

  6. Add Egg and Vegetables

    Crack one egg into the center of the crepe. Arrange the chopped mushrooms, bell peppers, and halved baby tomatoes around the egg yolk.

  7. Season the Filling

    Sprinkle salt and freshly ground black pepper over the egg and vegetables according to your taste.

  8. Fold the Crepe

    After cooking for on the lowest possible heat, carefully fold the four sides of the crepe inwards towards the center to create a square pocket, leaving the egg exposed.

  9. Cover and Steam

    Cover the pan with a lid and cook for another . This will the top of the egg and melt the cheese completely. The egg white should be set, and the yolk cooked to your preference.

  10. Serve and Enjoy

    Once cooked, carefully slide the egg crepe pocket onto a plate. Serve immediately while hot.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
AllergensThis recipe contains gluten and dairy and eggs.
glutendairyeggs

Variations

Simple ways to adapt this recipe.

  • Add other vegetables like chopped onionsCustomise

    Spinach, or olives.

  • Instead of a whole eggIngredient swap

    You can pour a whisked and seasoned egg into the center.

  • Use different types of cheese

    Use different types of cheese like cheddar or a cheese blend.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipEnsure the Pan Is on

    Ensure the pan is on low heat when adding the egg and toppings to prevent the crepe from burning.

  • Cooking tipFor a Fully Cooked Yolk

    Keep the pan covered for an extra minute or two.

  • TipYou Can Also Cook the

    You can also cook the crepe under an oven grill for a few minutes to set the egg on top.

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