Kaygana (Turkish Omelette)


  • Egg 6 medium size
  • Milk 1 1/3 cups
  • All-purpose flour 1 cup
  • Salt 1 2/3 teaspoons
  • Oil 2 tablespoons


Beat eggs with milk mixing well. Add dry ingredients gradually sifted together. Heat 1/3 of oil in a heavy skillet or a non-stick pan. Pour 1/3 of mixture into pan and spread slighlty. Brown lightly on both sides turning up-side down. Complete cooking with remaining mixture. Arrange pancakes on top of each other on a serving plate. Cut into 6 wedges. Serve hot.

6 servings

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