Breakfast Sushi

Adapted from: https://www.thrillist.com/…/breakfast-sushi-thrillist-recip…

* Substitution

Serves: Varies

Pancake Crepes:

1/2 c. all purpose flour* gluten free flour
1-2 egg* egg substitute -(depends on the size of the eggs)
2 1/4 tsp. sugar
1/4 c. water
1/4 c. Milk* (Soy, Rice, Almond)
1/8 tsp. Course Himalayan salt
1 Tbsp. Margarine, melted
Vegetable oil

Directions:

1. In a glass mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and Margarine; beat until smooth.

2. Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Sushi filling:

Serves: Varies

1/2 yellow onion, finely chopped
3/4 c. corned beef, finely diced
1 1/2 c. cooked potatoes, diced

Directions:

1. Melt the Margarine in a large cast Iron skillet over medium-high heat. Add in onion and cook until soft, for about 5 minutes. Add in corned beef and potato and stir to combine. Pressing the mixture down with a spatula to create a compact layer, lower heat to medium and cook until crispy, for about another 15 minutes or so. Meanwhile, make the crêpes.

2. Heat an Cast Iron skillet over low heat. Crumble a paper towel into a ball and dip one end into some vegetable oil. Lightly grease the skillet with the paper towel.

3. Pour in half the batter into the skillet and quickly swirl it around in all directions until it coats the bottom of the skillet evenly. When the edges are dry and the middle is just set, turn the crêpe over with a spatula and let the other side cook for 10 seconds. Transfer the crêpe onto a plate to cool. Re-grease the skillet and cook the remaining crêpe.

4. Using a sushi mat: roll the sushi, place an pancake crêpe on the bamboo mat. Place 1/4 cup of corned beef hash in a line on the lower third of the crêpe. Pull the bottom of the mat up to help roll the crêpe over the filling. Pull it taught toward you to make a tight roll then keep rolling to the end. Cut into six pieces. Repeat with the remaining Pancake crêpe and breakfast hash.