Kaygana sits between an omelette and a crepe: flour goes into the egg and the result is thicker and more filling. On the Black Sea coast it is made with a generous amount of herbs. The batter should be loose enough to run off the spoon; a thick batter gives you a kaygana that stays raw inside.
Ingredients
For the dough
For the herbs
For cooking
Method
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Whisk the batter
Whisk the eggs, flour, milk, salt and black pepper until no lumps remain.
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Add the herbs
Stir in the parsley, spring onion and dill.
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Rest it
Leave it for 10 minutes; the flour absorbs the liquid.
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Grease the pan
Melt the butter in the pan.
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Cook
Pour in a ladle of batter and cook over a low heat for 3 minutes a side.
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Repeat
Do the same with the rest of the batter, stacking the cooked ones and covering them.
Tips
- The batter should be loose; a thick one gives a kaygana that is raw in the middle.
- Keep the heat low, as a high heat burns the outside and leaves the middle as batter.
- Be generous with the herbs, as they are what separates kaygana from an omelette.
Nutrition
230
kcal
12 g
Protein
14 g
Fat
15 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.