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!
- 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)
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.
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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