Recipe - The incredible egg wrap
How to Make an Easy Egg Wrap Base
Making a perfect egg wrap is simple with the right pan. You'll want a good cast iron crêpe pan — heat it gently with a little extra virgin olive oil or butter.
The bigger the pan, the better! A 28cm pan is ideal. It gives you plenty of space to cook a thin, flexible wrap that's easy to fill and roll without any trouble.
Ingredients:
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2 large eggs, whisked
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Extra virgin olive oil
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Butter
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Pinch of salt and pepper
Method:
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Heat a cast iron crêpe pan over a high heat. Add a little butter and extra virgin olive oil.
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Crack the eggs into a bowl, season with salt and pepper, and whisk well.
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Pour the egg mixture into the hot pan. Let it cook until the bottom is set and starting to turn golden.
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Finish the wrap by placing the pan under a hot grill, cooking the top until it’s fully set and lightly golden.
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Once cooked, transfer the egg wrap to a plate lined with kitchen paper to absorb any excess oils.
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Allow the wrap to cool, then place it in the fridge to chill completely.
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This is a brilliant batch-cooking method — you can make several wraps at once and store them in the fridge, ready to fill whenever you need.
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Egg wraps will keep for up to 5 days when stored in an airtight container in the fridge.
Quick Info:
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Prep time: 2 minutes
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Cook time: 2 minutes
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Serves: 1
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Calories per serving: 160 kcal
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Gluten free
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Allergens: Egg
