Thai Egg Crepes
Delight your taste buds with these vibrant and light Thai Egg Crepes, a fusion of delicate flavors and textures that make for an irresistible appetizer or light meal. These paper-thin, golden crepes are made with a simple yet aromatic blend of eggs, creamy coconut milk, and a hint of fish sauce for that signature Thai umami. Filled with a refreshing medley of crisp julienned carrots, crunchy bean sprouts, and cool cucumber strips, each crepe is a burst of freshness in every bite. Garnished with fragrant cilantro leaves and served with tangy lime wedges, these crepes come together in just 20 minutes for a quick and satisfying dish. Drizzle with sweet chili sauce for an optional kick of spice and sweetness. Whether you’re hosting a dinner party or craving a healthy, gluten-free snack, these Thai Egg Crepes are as beautiful as they are delicious.
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Ingredients
- 4 large Eggs
- 2 tablespoons Coconut milk
- 1 teaspoon Fish sauce
- 2 teaspoons Vegetable oil
- 1 medium Carrot, julienned
- 1 small Cucumber, sliced into thin strips
- 1 cup Bean sprouts
- 2 tablespoons Fresh cilantro leaves
- 4 Lime wedges
- 0.25 cup Sweet chili sauce (optional, for dipping)
Directions
Step 1
In a mixing bowl, whisk together the eggs, coconut milk, and fish sauce until well combined and frothy.
Step 2
Set a non-stick skillet over medium heat and lightly grease it with 1/2 teaspoon of vegetable oil, swirling to coat the surface evenly.
Step 3
Pour a small ladleful of the egg mixture (about 2-3 tablespoons) into the skillet, tilting and swirling the pan to create a thin, lacy crepe. Cook for 1-2 minutes until the crepe is set and golden underneath.
Step 4
Carefully lift the crepe using a spatula, slide it out onto a plate, and repeat with the remaining egg mixture, layering the finished crepes with parchment paper to prevent sticking. You should have about 6-8 crepes in total.
Step 5
To assemble, lay a crepe on a clean surface and fill the center with a handful of julienned carrots, cucumber strips, bean sprouts, and a few cilantro leaves. Fold the edges of the crepe over the filling like an envelope or roll it into a loose wrap.
Step 6
Serve the Thai Egg Crepes immediately with lime wedges and optional sweet chili sauce on the side for dipping.
Nutrition Facts
| Serving size | (677.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 614.8 |
| Total Fat 28.6g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 744mg | 0% |
| Sodium 2164.9mg | 0% |
| Total Carbohydrate 59.9g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 42.5g | |
| Protein 30.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 197.8mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1019.1mg | 0% |
Source of Calories