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Corn Tuna Egg Crepe Recipe
Corn Tuna Egg Crepe
by Chef's Classics

How about shaking up the kids' baon for a change? Here's a quick yet yummy meal the kids will love! Learn how to cook a corn tuna egg crepe.Simple yet bursting with flavor!



kusina ingredients 

  • 8 pcs eggs, beaten
  • ½ cup fresh milk
  • Pinch of salt

For the Filling:

  • 1 small canned corned tuna
  • 1 pc medium carrot, diced into small cubes
  • 1 pc medium potato, diced into small cubes
  • 1 small white onion, minced
  • 1 small zucchini, diced into small cubes
  • 1 small ice burg lettuce or red lollo rossa, shredded
  • ½ cup corn kernel
  • ½ cup of cheese, grated
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • Mayonnaise (optional)

kusina instructions
1. Wash and prepare all the ingredients.

2. For the egg crepe, whisk the eggs, milk and salt in a bowl.

3. Using the Chef’s Classics Safflower Frypan, scoop a small portion of the egg mixture. Pour it into the pan and spread evenly by tilting the pan. Cook in low heat for about a minute. Set aside.

4. For the filling, sauté the onion, garlic, carrots, potato, corn kernel and corned tuna in the same pan for about 5 to 8 minutes. Add the zucchini and half of the lettuce.

5. In a container, place an egg crepe then spread the filling. Top it with lettuce and grated cheese then fold the egg crepe into a quarter. Squeeze some mayonnaise on top to add flavor.



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