ReddyMcMeaty
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good wrap plus fillingsTHis is more of a concept.
If you beat some eggs with water and use a nonstick pan you can make a very thin "crepe" which can be used to wrap many things.
Ground beef (cooked or raw) as dumplings
whipped cream
meat and cheese and spices
cinnamon and butter
Sliced thin in a broth
either wrap like an egg roll, or lie the toppings flat and thing and wrap the whole thing and chop into pieces so you have sushi sized spirals of egg+filling.
Makes me hungry thinking of this
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Dean
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That's SO COOL, Meg! I will have to try this. Thanks for sharing!
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bleublonde
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| Quote: | | Sliced thin in a broth |
If you cut up the crepe into thin strips, it would be a little like pasta. You could do all sorts of things with this. Buttered "noodles", manicotti, "noodles" with afredo sauce...
Thanks for the ideas, Meg!
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Huntress
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Great IdeaWraps are such a big thing now. I can make a sandwich for lunch an noboby will bug me. Looks like a tortilla, Thanks again.
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Jaybird
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For some reason when I have tried making these, they don't come out too well. They fall apart...any tips?
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ReddyMcMeaty
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yep. First make sure that you get them nice and thin, the pan has to be at the right heat and you have to have a splash of water in the egg so that you can tilt the pan around and get a very thin crepe. Second, you have to cook it long enough to sort of dry out and slightly brown the egg. Hard for us raw egg eaters, I know. Cook it so that after lifting the sides with a spatula you can grab them with your fingers and flip the wrap to brown the other side. This is a good recipe to use up all of those egg whites you'd normally throw out when eating your yolks raw.
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Jaybird
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Thanks for the tips, I made some today and they turned out perfectly 
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ReddyMcMeaty
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pretty good stuff: fry some shrimp and some beansprouts, season to your liking and wrap in the egg. I'm all about the easy recipes these days, don't have the tine of inclination to put a lot of effort it.
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BawdyWench
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THIS IS THE ANSWER TO MY PRAYERS!!!!!!
I'll try it later tonight. THANKS!
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BawdyWench
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I just tried this. The first one turned out the best, and the remaining ones turned out worse and worse.
I think the trick is low low low heat. And starting off with a "cold" pan seemed to work best.
How much water per white? Maybe a tablespoon? After the first one, they started having air pockets and formed holes. Too much water?
I got one really perfect one, one pretty good one, one messy one, and the rest were throwaways.
But, practice makes perfect!
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