Made from enriched crêpe batter and cooked like an omlette, this is a unique creation of the Critical Pressure Kitchen. It is much faster than making three separate pancakes, and much more chef-friendly: no standing over a stove while everyone eats crêpes, just one large omletto-crêpe per person.
Ingredienti:
- one mix of crêpe batter, but made with an extra egg
- grated coconut
- apricot compote
- sour cream or Greek yoghurt
- any preferred topping
Técnica
- Take a large frying pan and place over a hot stove. Add a little oil and butter, and heat as much as you feel is possible..
- Add a generous amount of batter, about as much liquid as in a three-egg omlette. Swill it around the pan and turn the heat down to half, allowing the omletto-crêpe to cook slowly through.
- Use the same technique as in cooking an omelette; that is drawing the edge of the omletto-crêpe away from the pan with a spoon, folding it up and allowing liquid from the top to run onto the pan, cooking it.
- When the majority of the liquid is gone from the top of the omletto-crêpe, add your desired toppings and turn the heat down as low as possible. The idea here is to slowly cook as much of the pancake as possible, while at the same time warming the toppings.
NB: if adding cream or Greek yoghurt, add last as the coldness of the liquid contrasts well with the heat of the omletto-crêpe.
- Carefully fold the omletto-crêpe in half and slide onto a plate.
Goce!
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