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Loading...A beloved Taiwanese street-food breakfast, this savory crepe features a thin wheat-flour pancake layered with freshly cracked eggs, melty cheese, fragrant basil, and diced ham, then folded and sliced for dipping. Quick to make on a single nonstick pan, it's a satisfying anytime meal with the perfect balance of crispy edges and soft, custardy center.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings2
Yield2 crepes (serves 2)
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 22 gCarbs
- 1 gFiber
- 3 gSugar
- 26 gProtein
- 720 mgSodium
- 280 mgPotassium
- 220 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the Crepe Batter
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/4 cup whole milk
- 1/4 tsp fine sea salt
- 1 large egg
- 1 tbsp vegetable oil, plus more for the pan
For the Egg Filling
- 3 large eggs
- 1 tbsp whole milk
- 1/4 tsp fine sea salt
- 1/4 tsp ground white pepper
- 8 fresh Thai basil leaves
- 1/3 cup shredded low-moisture mozzarella
- 2 tbsp finely diced ham
To Serve
- Soy sauce, for drizzling
- Sweet chili sauce, for dipping
Directions
- In a medium bowl, whisk together the flour, water, milk, salt, and egg until completely smooth; let the batter rest for 5 minutes while you prep the fillings.
- In a separate bowl, beat the 3 eggs with the milk, salt, and white pepper until evenly combined; set aside.
- Heat an 8-inch nonstick skillet over medium heat and brush lightly with vegetable oil. Pour in half the batter and quickly swirl to form a thin, even layer, cooking 60 to 90 seconds until the surface looks dry and set.
- Pour half the beaten egg mixture over the crepe and gently swirl to spread it to the edges. Scatter with basil leaves, half the mozzarella, and half the ham, pressing the toppings in lightly.
- Cook for 2 to 3 minutes until the eggs are just set and the bottom is golden. Using a spatula, fold the crepe in half (or roll it up jelly-roll style) and slide it onto a cutting board; keep warm in a low oven while you repeat with the remaining batter and filling.
- Slice each crepe into 2-inch pieces, arrange on a plate, and serve immediately with soy sauce and sweet chili sauce for dipping.
Cook’s Notes
- A well-seasoned nonstick pan is essential; if the crepe sticks, the pan needs more oil or is too cool.
- Thai basil gives an authentic peppery aroma, but Italian basil or even fresh cilantro will work in a pinch.
- Resist the urge to overfill; too much cheese or ham will make the crepe tear when you fold it.
- Keep finished crepes warm on a baking sheet in a 200°F oven so both crepes are hot at the same time.
- For a classic Taipei-style version, swap the ham and cheese for canned tuna, corn, and a swipe of ketchup.
