Thai Stuffed Egg Crepes | Kai Yat Sai | ไข่ยัดไส้

Crack two eggs into a bowl. Whisk them until frothy.

Add 1 tsp of cooking oil to a wok or large non-stick pan that can easily be picked up a swirled :).

Warm the pan to medium-high heat.

Once the pan is warm, add the eggs. Swirl the pan, so the eggs spread out into a thin, circular shape.

Feel free to push in the sides of the shape to make it more of a circle if needed. If it’s not perfect circle, no worries. The egg crepe police aren’t out today.

After one minute or so, when the crepe has set, flip it over to cook the other side until it has set as well. Slide it off onto a serving plate.

Do the same with the remaining eggs.

Place each crepe on a separate plate to ensure they don’t stick together.

Once the eggs are cooked, keep the pan on medium-high heat, add more oil if necessary, and then add in the shallots and garlic.

Cook until fragrant, then add the bag of peas and carrots, lentils, oyster sauce, light soy sauce, ketchup and tomato sauce.

Once the sauce had thickened, and the veggies are warmed up, usually after about 5 minutes, turn off the heat, and add in the white pepper powder.

Add about 1/2 c. or so of the lentil veggie mixture to the crepe, making a mound about 4-in. in diameter. Be careful because if you put too much it will be hard to fold up the crepe.

Fold up all the sides of the crepe over the mound.

Carefully flip it over. Sprinkle cilantro on top. Serve with jasmine rice.

Enjoy!