Thai Basil Egg Crepes with Sriracha Yogurt and Crispy Shallots

Ingredients

• 3 whole large eggs, for crepes
• 2 whole large eggs, for filling
• 1/2 cup all-purpose flour, for crepe batter
• 1 cup whole milk, room temperature
• 1/2 teaspoon fish sauce, for egg filling only
• 1/2 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
• 1/2 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, to taste
• 1/2 whole fresh lime, for juice and zest

Instructions

1. 1

   Prepare crepe batter: Whisk 3 eggs with flour, milk, salt, and white pepper until smooth. Let rest 10 minutes.

2. 2

   While batter rests, fry shallots: Heat 1 tablespoon oil in a small pan over medium heat. Add sliced shallots and cook 6-8 minutes, stirring occasionally, until golden and crispy. Transfer to paper towels and sprinkle with salt.