Vietnamese Caramelized Egg & Scallion Breakfast Crepes

Ingredients

• 5 whole eggs (large), 3 for crepes, 2 for filling
• 3/4 cup all-purpose flour, for crepe batter
• 3/4 cup coconut milk, full-fat for richness
• 1/4 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
• 1/4 cup fresh cilantro, chopped
• 2 tbsp butter, for cooking
• 1 tbsp brown sugar, for caramelized shallots
• 1 tbsp lime juice, for dipping sauce
• 1/2 whole fresh red chili, thinly sliced, optional
• to taste pinch salt and white pepper, for seasoning

Instructions

1. 1

   Prepare crepe batter: Whisk 3 eggs with 3/4 cup flour, 3/4 cup coconut milk, 1/4 cup water, and 2 tbsp fish sauce until smooth. Let rest 10 minutes.

2. 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.