Japanese Egg Crêpes with Nori
Makes: 5 or 6 crêpes
Time: 15 minutes
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These crêpes are ideal for Sushi Bowls (page 384) and Nigiri Sushi (page 384), and can also be filled with Crisp-Fried Bean Sprouts (page 176) or Stir-Fried Vegetables (page 154). The nori strips add subtle flavor and wonderful visual interest to the crêpes.
- 2 sheets nori
- 4 eggs
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- Pinch salt
- 1 tablespoon good-quality vegetable oil
- Toast the nori by using tongs to hold the sheets one at a time over a medium-high flame for a few seconds, until they change color. If you have an electric stove, run them under the broiler for 15 seconds to a minute on each side. Use scissors to cut each sheet into 4 or 5 strips; stack them and cut crosswise into thin strips.
- Put the eggs, soy sauce, sugar, and salt in a bowl and whisk until the sugar and salt are dissolved. Put a small nonstick pan over medium heat. Pour a small amount of the oil into the pan; spread it evenly over the surface with a brush or paper towel. Pour a small amount of the egg mixture into the pan, tilting it from side to side so the eggs completely cover the bottom. The crêpe should be very thin. Sprinkle the top with some of the nori. Cook until the top is firm, a minute or less. To flip the crêpe, use a plastic spatula to lift one edge from the side of the pan, then gently pull up that edge with your fingers, pull up another side with your other hand, and flip the crêpe over. Cook for another 15 seconds or so; remove to a cutting board and repeat, rolling the crêpes into tubes if you like.
- Let cool to room temperature. Cut the crêpes into thin strips if you’re using them for sushi; otherwise, leave whole. Serve or cover and store in the refrigerator, for up to several hours; bring back to room temperature before serving.