Savory Thai-Style Egg Crepes with Ginger
Discover the unique flavors of Thai-inspired egg crepes that elevate your palate beyond traditional French crepes. These delightful egg-based wraps are infused with aromatic ginger and a hint of sesame oil, creating a rich and savory taste that pairs beautifully with a variety of fillings. Whether you choose to stuff them with fresh sautéed asparagus, earthy shiitake mushrooms, or your favorite protein like chicken or shrimp, these crepes make for an elegant dish that is both versatile and satisfying. Not only are they perfect for a quick weeknight dinner, but they can also be prepared in bulk and frozen for future cravings. Enjoy the essence of Thai cuisine at home with this delightful recipe by Roger Mooking!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
butter
1/4 cup (melted)
ginger
1 tablespoon (finely minced)
eggs
6 (beaten)
2% low-fat milk
1/3 cup (none)
sesame oil
1 teaspoon (none)
salt
to taste (none)
Instructions
1
In a mixing bowl, combine 2 tablespoons of melted butter and finely minced ginger. Add in the eggs, 2% low-fat milk, sesame oil, and a pinch of salt. Whisk the mixture until well combined and smooth.
2
Heat a non-stick sauté pan over medium heat. Use a paper towel dipped in remaining melted butter to lightly grease the bottom of the pan.
3
Pour a small ladleful of the batter into the pan, swirling it to create a thin layer that coats the bottom evenly. Cook the crepe until bubbles start to form in the center, indicating it's time to flip.
4
Gently flip the crepe and cook for an additional 3-5 seconds on the other side to firm it up.
5
Carefully remove the crepe from the pan and lay it flat on a dry kitchen towel to cool.
6
Repeat the process with the remaining batter, ensuring to grease the pan with butter each time for optimal results.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe called?
Savory Thai-Style Egg Crepes with Ginger.
Who is the creator of this recipe?
This recipe was created by Roger Mooking.
Is this recipe gluten-free?
Yes, according to the tags, this recipe is gluten-free.
What kind of milk is used in the batter?
The recipe calls for 1/3 cup of 2% low-fat milk.
How much butter is required for the crepes?
You will need 1/4 cup of melted butter.
How many eggs are needed?
The recipe requires 6 beaten eggs.
What provides the unique Thai flavor in these crepes?
The unique flavor comes from aromatic ginger and a hint of sesame oil.
Can these egg crepes be frozen for later use?
Yes, they can be prepared in bulk and frozen for future cravings.
How long should you cook the second side of the crepe?
Cook the second side for an additional 3-5 seconds to firm it up.
How do I know when it is time to flip the crepe?
Flip the crepe when bubbles start to form in the center.
What type of pan is recommended for cooking?
A non-stick saute pan is recommended for cooking the batter.
What is the best way to grease the pan?
Use a paper towel dipped in melted butter to lightly grease the bottom of the pan.
How should the crepes be cooled after cooking?
Carefully remove them from the pan and lay them flat on a dry kitchen towel.
What are some suggested fillings for these crepes?
Recommended fillings include sauteed asparagus, shiitake mushrooms, chicken, or shrimp.
Are these crepes sweet or savory?
These are savory Thai-style egg crepes.
Is this a suitable recipe for a quick weeknight dinner?
Yes, it is considered a quick meal option.
How much ginger is used in the recipe?
The recipe uses 1 tablespoon of ginger.
How much sesame oil should I add?
Add 1 teaspoon of sesame oil to the mixture.
How should the ginger be prepared?
The ginger should be finely minced.
Do the eggs need to be beaten beforehand?
Yes, the eggs should be beaten before being added to the mixture.
How many total ingredients are listed in this recipe?
There are a total of 6 ingredients.
Is there a vegetarian option for this recipe?
Yes, the recipe is tagged as having a vegetarian option.
How should the batter be mixed?
Whisk the mixture until it is well combined and smooth.
How do you create the thin layer of crepe in the pan?
Pour a small ladleful of batter and swirl it to coat the bottom evenly.
What is the first step in the instructions?
Combine 2 tablespoons of melted butter and finely minced ginger in a mixing bowl.
Should I grease the pan before every crepe?
Yes, you should grease the pan with butter each time for optimal results.
Is salt used in this recipe?
Yes, salt is added to the batter to taste.
Does this recipe use flour?
No, these are egg-based wraps and do not use traditional flour.
What heat setting should be used for the pan?
The pan should be heated over medium heat.
What makes these crepes different from traditional French crepes?
These are Thai-inspired, egg-based wraps infused with ginger and sesame oil rather than flour-based pancakes.