Thai Egg Crepes

1. 1

   Place 2 tablespoons of melted butter in a bowl. Add ginger, eggs, milk, sesame oil and salt, whisk well.

2. 2

   Heat a non-stick saute pan over medium heat. Dab paper towel in remaining melted butter and coat pan.

3. 3

   Ladle a thin layer of crepe batter in pan, coating bottom evenly. Once batter begins to bubble in the middle, flip crepe and cook for 3-5 seconds on other side.

4. 4

   Remove from pan and lay on a dry kitchen towel.

5. 5

   Repeat process with remaining crepe batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.