Omelette Pancakescrepes Recipes

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Steps:

• Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
• Add lightly beaten eggs and half the milk-water.
• Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
• Whisk some more, for about 1 minute.
• Add oil and salt, whisk for 1 more minute until smooth and frothy.
• Refrigerate for 1/2 hour.
• Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
• Spray a nonstick pan with oil and heat it up (not too hot!).
• Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
• Put the pan back on the heat and cook the underside until it is browned.
• Flip.
• Cook until ready.
• Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.

Steps:

• Use a bowl large enough to hold all ingredients.
• Beat eggs, sugar and salt together.
• Add flour, milk (1% or 2% can also be used) and melted butter.
• Beat with whisk or hand mixer until not lumpy.
• Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
• You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
• Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
• While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
• Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
• Cook until the crepe starts to brown; cook the other side until brown circles start to form.
• Move the crepe around the pan to keep the pan greased and remove the crepe.
• You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
• They don't stay hot for long, so eat up while you can or there won't be any left for you!

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.