QATAR: (GF) Regag Street Crêpes with Egg and Crumbled "Oman" Chips

One World Whisk
6 days ago
2 min read

Two confessions. First, I tried traditional regag recipes I found online with a few GF-flour combos, and they all tasted like rubber. So I tweaked the GF crêpe recipe I devised for Bosnia and Herzegovina to make them thinner and crispier. Worked like a charm and was delicious. So these regag might be authentic-ish in taste, but not in ingredients. Second, I had never tried Lay's Chile Limón chips prior and doubt I'll ever buy a bag just to snack on, but according to much research, they are the closest US substitute for the Oman chips classically used in regag. But I will definitely buy a bag to use in this recipe this again! This is one of those flavor combinations you cannot imagine until you taste, then you cannot imagine how you lived without.

I served the crepes with some sliced mangoes on the side. Just to have some sort of fruit or veggie in the meal.

(Gluten-Free) Regag Street Crêpes with Egg and Crumbled "Oman" Chips

makes ~6 regag crêpes

2 large eggs

2 cups whole milk

2 tablespoons olive oil

½ teaspoon salt

½ cup tapioca flour

1½ cup white rice flour

2 tablespoons canola or other neutral to grease the griddle

6 raw eggs

1 cup crumbled Lay's Chile Limón chips

Add eggs, milk, olive oil, and 1 cup water to a blender. Pulse until eggs are blended into liquids. Add salt and both flours, and purée 1-2 minutes, until fully incorporated.
Heat a large griddle or 12" nonstick skillet over medium-low heat. When pan is hot, pour a teaspoon of the oil onto the pan and use a paper towel to spread evenly.
If using a griddle, remove from the heat and pour ~½ cup of batter onto it. Using the back of a spoon, gently spread the batter out to make a large thin circle. If using a skillet, remove pan from heat, add a ~½ cup of batter into the pan and tilt the pan with a circular motion so that the batter coats the surface evenly.
Turn heat to low and return pan to heat. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, ~2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip.
Crack an egg onto the crêpe and use the back of a spoon to break the yolk and spread the egg as thinly as possible. Cook until the other side has turned light brown and the egg has cooked through, ~3 more minutes. You can also flip the crêpe, egg-side down, if you want to speed the process.
Sprinkle a small handful of the crushed chips over top the egg. Fold regag into thirds and serve.