Food Recipes Hub

Egg Pancakes with Filling Recipe

Simple Asian egg pancakes stuffed with vegetables and brisket. Fast, simple and delicious! You can take any set of vegetables and meat in pancakes.

Servings

Cook Time

30minutes

Servings

Cook Time

30minutes

Ingredients

For pancakes:

For the filling:

For serve:

Instructions

First we make the filling. I’ll do it in a wok. You can take a frying pan with a thick bottom. Vegetables are fried over high heat and they need to be monitored and constantly mixed. You need to immediately prepare everything for the filling. Beautifully cut the vegetables and make them convenient to wrap in a pancake. We heat the oil and spread the vegetables, put the Peking cabbage later, it will quickly cook. Fry until tender. It’s fast. Next, spread the chopped smoked brisket, mix. Pour soy sauce and add sugar. We connect everything again. The filling is ready.
Making pancakes. Break the eggs into a bowl, pour water and soy sauce, put sugar and whisk together. Start baking. I will bake pancakes on an old cast-iron pan, I have it D-18 cm, just for such pancakes. But you don’t need to do them. Heat the pan, grease it with oil and pour the egg mixture in a very thin layer, rotating the pan from side to side so that the mixture spreads evenly. Pancakes are quickly grasped and perfectly turned over.
From this amount of egg mixture, I got 3 pancakes D-18 cm. To serve, cut the green onions and pour the soy sauce into a bowl.
Spread the filling on the pancake and roll it into a roll.
Serve, sprinkle the pancakes with green onions. We eat by cutting off a piece and dipping it in soy sauce.
Of course, this dish is for lovers of Asian cuisine. My love and I sometimes make these pancakes!
Enjoy.