Description
Make Thai Stuffed Egg Crepes at home, a favorite of kids and adults! Try out this Thai classic vegetarian-style or add meat!
Ingredients
Scale
- 8 eggs
- 4 garlic cloves, minced
- 2 shallots, diced
- 1 bag frozen peas and carrots, thawed
- 3 c. cooked lentils
- 1 8 oz. can tomato sauce
- 3 tbsp. ketchup
- 3–4 tbsp. oyster sauce
- 3–4 tsp. Thai light soy sauce
- 1/2 tsp. white pepper powder
- Handful of roughly chopped cilantro
Instructions
- Crack two eggs into a bowl. Whisk them until frothy.
- Add 1 tsp of cooking oil to a wok or large non-stick pan that can easily be picked up a swirled :).
- Warm the pan to medium-high heat.
- Once the pan is warm, add the eggs. Swirl the pan, so the eggs spread out into a thin, circular shape.
- Feel free to push in the sides of the shape to make it more of a circle if needed. If it’s not perfect circle, no worries. The egg crepe police aren’t out today.
- After one minute or so, when the crepe has set, flip it over to cook the other side until it has set as well. Slide it off onto a serving plate.
- Do the same with the remaining eggs.
- Place each crepe on a separate plate to ensure they don’t stick together.
- Once the eggs are cooked, keep the pan on medium-high heat, add more oil if necessary, and then add in the shallots and garlic.
- Cook until fragrant, then add the bag of peas and carrots, lentils, oyster sauce, light soy sauce, ketchup and tomato sauce.
- Once the sauce had thickened, and the veggies are warmed up, usually after about 5 minutes, turn off the heat, and add in the white pepper powder.
- Add about 1/2 c. or so of the lentil veggie mixture to the crepe, making a mound about 4-in. in diameter. Be careful because if you put too much it will be hard to fold up the crepe.
- Fold up all the sides of the crepe over the mound.
- Carefully flip it over. Sprinkle cilantro on top. Serve with jasmine rice.
- Enjoy!
Notes
Feel free to use less veggies if you want. We just use a lot and usually we will have more lentils and veggies leftover and either make more egg crepes the next day, or just eat the mixture with rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4