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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Recipe Information
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)
Instructions
In a mixing bowl, whisk together the eggs, coconut milk, and fish sauce until well combined and frothy.
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.
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.
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.
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.
Serve the Thai Egg Crepes immediately with lime wedges and optional sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
