Recipe: Kaffeine's egg crepes

Kaffeine's egg crepes. Photo: Alexandra Wimley

This ethical recipe is published with assistance from Frenz eggs.

New to Auckland's café scene, Kaffeine sits nestled in a sunny enclave on Albert Street in the midst of the Central Business District, where countless competing cafes are no more than a stone's throw away. So when owner-operators Kyra Cheng and Gabor Florovits opened Kaffeine in 2014, they knew they had to set themselves apart with a product that's not just good to the taste but to the environment as well.

"New Zealanders love their coffee. We were keen to be different," said Florovits. "People just want a good product; we do good coffee with less impact."

Kaffeine features exclusively organic products from Kokako coffee to free-range eggs and organic sugar. All of Kaffeine's products are made, produced, packaged and consumed guilt-free with measures such as using entirely compostable packaging, recycling and Fairtrade products.

Kaffeine's free range egg crepes
Gluten-free, dairy-free, healthy, low-carb, high-protein breakfast.

INGREDIENTS
Egg crepe
1 teaspoon olive oil
2 free-range eggs
1 tablespoon of water
1 pinch of salt

Filling
10g alfalfa sprouts
20g snow pea shoots
20g grated carrot
10g shredded
red cabbage

Asian infusion mayonnaise
2 egg yolks
2 tsp white wine vinegar
½ tsp dijon mustard
¼ tsp salt
¾ olive oil
½ tsp gluten free
soy sauce
1 pinch of Japanese seven spice powder

INSTRUCTIONS
Mayonnaise
Add egg yolks, vinegar, mustard, salt, soy sauce and seven spice powder to a blender and start on low.
Slowly pour the oil into the blender. Blend until it reaches desired thickness.

Crepe
Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don't want the mixture to get too frothy.
Heat a small skillet or crepe pan over medium heat. Wipe pan with a small amount of olive oil on a paper towel. Pour half of the egg mixture to the pan (or enough
to create a thin coating on the pan) Rotate the pan to evenly distribute the egg mixture.
Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned.
Flip over and continue to cook for another minute.
Remove from pan, top with fillings and the homemade mayo in the centre of the egg crepe and roll up tightly.
Repeat for a second crepe.

Conscious Consumers
Kaffeine is a Conscious Consumers-accredited business. Conscious Consumers' mission is to create a global marketplace for sustainable products and services, and develop innovative tools and services to connect participants. With a massive national following, businesses accredited to Conscious Consumers are attracting consumers who care about the impact of their spending.

Visit consciousconsumers.org.nz for more information, or download the app.