Mini Indonesian Savory Stuffed Egg Pancakes

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These bite-sized Indonesian savory pancakes wrap a fragrant filling of seasoned ground beef, scrambled eggs, and fresh scallions inside a tender crepe, then pan-fry until golden and crisp. Inspired by the classic Indonesian Martabak Telor sold by street vendors, this mini version is perfect as an appetizer, snack, or light meal with dipping sauce.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 25 gCarbs
• 1 gFiber
• 2 gSugar
• 22 gProtein
• 420 mgSodium
• 280 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the crepe wrappers

• 1 cup (130 g) all-purpose flour
• 1 large egg
• 3/4 cup (180 ml) water
• 1/4 tsp salt
• 1/2 tsp vegetable oil, plus more for greasing

For the beef and egg filling

• 250 g (9 oz) lean ground beef
• 3 large eggs, lightly beaten
• 4 scallions, thinly sliced
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• 1 tsp palm or granulated sugar

For cooking and serving

• 3 tbsp vegetable oil
• Sliced pickled cucumber, for serving
• Sliced red chili and sweet soy sauce, for dipping

Directions

1. Whisk the flour, egg, water, salt, and oil in a bowl until completely smooth with no lumps. Cover and let the batter rest for 10 minutes while you prepare the filling.
2. In a large bowl, combine the ground beef, beaten eggs, scallions, shallots, garlic, coriander, white pepper, salt, and sugar. Mix thoroughly with a fork or your hands until the mixture is uniform and slightly sticky.
3. Heat a 20 cm (8 inch) non-stick skillet over medium heat and lightly grease with oil. Pour about 3 tbsp of batter into the pan, swirl quickly to coat the bottom thinly, and cook for about 45 seconds per side until set and pale gold. Slide out and repeat to make 8 thin crepes, stacking them under a clean kitchen towel.
4. Lay one crepe flat on a cutting board. Spoon about 3 tbsp of filling into the center and spread it into a small rectangle. Fold the left and right sides over the filling, then fold the top and bottom to form a neat square packet about 7–8 cm wide. Repeat with the remaining crepes and filling.
5. Heat 1 tbsp of oil in a clean skillet over medium heat. Place 2–3 packets seam-side down and pan-fry for 2–3 minutes per side, pressing gently with a spatula, until deeply golden and crisp on both sides. Cook the remaining packets in batches, adding oil as needed.
6. Serve the mini pancakes hot with pickled cucumber on the side and a small bowl of sweet soy sauce mixed with sliced fresh chili for dipping.

Cook’s Notes

• Resting the crepe batter relaxes the gluten so the wrappers fold without cracking or tearing.
• Keep the pan heat at medium so the oil-soaked edges crisp without burning before the filling warms through.
• For a more traditional flavor, substitute mutton or lamb for the beef and add a pinch of ground cumin to the filling.
• Best eaten straight from the pan; the crepe softens as it sits, so cook only what you will serve immediately.
• Make a quick dipping sauce by combining 2 tbsp sweet soy sauce, 1 tsp lime juice, and 1 sliced bird's eye chili.

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