Cheese and Corn Egg Crepe
起司玉米蛋餅
This cheese and corn egg crepe is a quick and satisfying breakfast or snack that is rich and savory. Wrapped in a soft crepe, the filling features fluffy eggs, gooey melted cheese, and sweet corn—super easy to make! Perfect for breakfast or a light lunch.
- servings
- 👥 1 serving
- time
- ⏱ 20 min
- Cuisine
- 🍽 Taiwanese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 60 gall-purpose flour
- 20 gtapioca starch
- 100 mlwater
- 2 gsalt
- 1egg
- 40 gcorn
- 2 slicescheese
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 468 kcal
- protein
- 20.5 g
- fat
- 16.8 g
- carbohydrate
- 58.2 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Mix the all-purpose flour, tapioca starch, and salt.
- 2
Add water and whisk into a smooth batter.
- 3
Heat a pan over low heat, pour in the batter, and spread it into a thin crepe. This recipe makes 3 crepes.
- 4
Beat the eggs and mix well with the corn.
- 5
Heat oil in the pan and pour in the egg and corn mixture.
- 6
Place a crepe on top.
- 7
Flip, add a slice of cheese, fold the egg crepe, and cut into bite-sized pieces.
