Thai Basil Egg Crepes with Sriracha Yogurt and Crispy Shallots
Prep 15 min · Cook 20 min · Serves 2 · medium
Delicate Thai-style crepes filled with silky scrambled eggs infused with fresh Thai basil, garlic, and chilies, served with tangy sriracha-spiked Greek yogurt and topped with crispy fried shallots. A savory-spicy breakfast that brings authentic Southeast Asian flavors to your morning table.
Ingredients
- 3 whole Large eggs, for crepes
- 2 whole Large eggs, for filling
- 0.5 cup All-purpose flour, for crepe batter
- 1 cup Whole milk, room temperature
- 0.5 teaspoon Fish sauce, for egg filling only
- 0.5 cup Fresh Thai basil, loosely packed, chopped
- 2 whole Thai red chilies, thinly sliced, seeds removed
- 3 whole Garlic cloves, minced
- 2 whole Shallots, thinly sliced
- 0.5 cup Greek yogurt, plain, full-fat
- 2 tablespoons Sriracha sauce, for yogurt mixture
- 4 tablespoons Vegetable oil, divided for cooking
- 1 pinch Salt and white pepper
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