Egg Crepe

Ingredients

Chopped tomato - 1 tbsp

Garlic - 2 nos

Wheat flour - 2 tbsp

Chopped onion - 1 tbsp

Milk - 30 ml

Chopped coriander

Green chili (chopped)

Egg whites - 2 nos

Water as required

Cooking oil - 1 tsp

Himalayan pink salt - 1/4 tsp

Instruction:

1. In a pan, heat oil and sauté garlic and onion until well-cooked. Add green chili and tomatoes, allowing them to cook before turning off the flame.

2. In a medium bowl, whisk together milk, water, egg whites, sautéed veggies, and salt until well combined. Gradually whisk in flour until the batter becomes smooth.

3.

Lightly brush a non-stick pan with oil and heat it over medium-high flame until hot.

Remove the pan from heat and swiftly pour in the crêpe batter, tilting and swirling the pan to evenly coat the bottom.

4. Return the pan to heat and cook until the bottom is lightly browned, approximately 60 seconds. Carefully flip the crêpe in the pan and cook the second side until it turns a light brown color, around 30 seconds. Enjoy your delicious crêpe!