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.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

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	677.5 grams (677.5g)

Amount per serving	% Daily Value*
Calories	615

Total Fat 28.60g	37%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 5.70g
Cholesterol 744mg	248%
Sodium 2165mg	94%
Total Carbohydrate 59.90g	22%
Dietary Fiber 5.20g	19%
Total Sugars 42.50g
Protein 30.60g	61%

Vitamin D 164IU	820%
Calcium 198mg	15%
Iron 6mg	31%
Potassium 1019mg	22%

*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.

Source of Calories

Fat: 41.6%

Protein: 19.8%

Carbs: 38.7%