Vietnamese Caramelized Egg & Scallion Breakfast Crepes
Prep 20 min · Cook 25 min · Serves 2 · medium
Crispy, delicate bánh cuốn-inspired crepes filled with fluffy scrambled eggs, caramelized shallots, and fresh herbs, served with a tangy fish sauce dipping sauce. This Vietnamese breakfast classic combines silky crepe texture with savory egg filling and bright aromatics for an elegant morning meal.
Ingredients
- 5 whole Eggs (large), 3 for crepes, 2 for filling
- 0.75 cup All-purpose flour, for crepe batter
- 0.75 cup Coconut milk, full-fat for richness
- 0.25 cup Water, to thin batter
- 3 medium Shallots, thinly sliced for caramelizing
- 3 tbsp Fish sauce, divided: 2 tbsp in batter, 1 tbsp for dip
- 4 stalks Scallions (green onions), white and green parts separated
- 0.25 cup Fresh cilantro, chopped
- 2 tbsp Butter, for cooking
- 1 tbsp Brown sugar, for caramelized shallots
- 1 tbsp Lime juice, for dipping sauce
- 0.5 whole Fresh red chili, thinly sliced, optional
- to taste pinch Salt and white pepper
Instructions
- 1
Prepare crepe batter: Whisk 3 eggs with 0.75 cup flour, 0.75 cup coconut milk, 0.25 cup water, and 2 tbsp fish sauce until smooth. Let rest 10 minutes.
- 2
Caramelize shallots: Heat 1 tbsp butter in a skillet over medium heat. Add sliced shallots and brown sugar, cooking 8-10 minutes until golden and caramelized. Set aside.
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