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Oriental Crepes

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plate

Yield

Yield: 6 crepes servings

kikkoman products used:

ingredients

4 eggs
3 tablespoons cornstarch
2 teaspoons Kikkoman Soy Sauce
1/2 teaspoon sugar
Vegetable oil

directions

  1. Beat eggs in large bowl with wire whisk.
  2. Combine 1/2 cup water, cornstarch, soy sauce and sugar; pour into egg mixture and beat well.
  3. Heat an 8-inch omelet skillet or crepe pan over medium heat. Brush bottom of pan with 1/2 teaspoon oil; reduce heat to low.
  4. Beat egg mixture; pour 1/4 cup into skillet, lifting and tipping pan from side to side to form a thin round crepe. Cook about 1 to 1-1/2 minutes, or until firm.
  5. Carefully lift with spatula and transfer to a sheet of waxed paper.
  6. Continue procedure, adding 1/2 teaspoon oil for each crepe.

    Note: Oriental Crepes can be used to make Tan-Chuan (Meat Filled Oriental Crepes). Click here for recipe.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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