Yummy School Lunch Ideas - School Lunch box – Egg Crepes

Take 1 cup of all-purpose flour (250 ml) in a bowl.

Add 1/2 teaspoon salt and 1/2 to 1 teaspoon powdered sugar to the flour and mix well. Set aside.

In another bowl, take 1 cup of milk and add 2 tablespoons of melted butter. If you don't want to use butter, you can use cooking oil instead.

Add 2 eggs to the milk and mix well. Ensure the milk is at room temperature, not cold or hot.

Gradually add half of the flour mixture to the milk and egg mixture, mixing well to avoid lumps. Then add the remaining flour mixture and mix until smooth.

Add 1/2 cup of hot boiled water to the batter to make it soft and mix well. Let the batter rest for 15-20 minutes.

Heat a non-stick pan and lightly grease it with oil.

Before pouring the batter, mix it again. Use a ladle to pour the batter into the pan and spread it evenly to form a thin crepe.

Cook one side for 1 minute, then flip and cook the other side for another minute until golden brown. Repeat for all crepes, yielding about 10 crepes.

For the filling, mash 3 boiled eggs in a bowl. Add 5 tablespoons of mayonnaise, salt, red chili powder, black pepper powder, and chopped coriander. Mix well.

To seal the crepes, mix 1 tablespoon of all-purpose flour with 2-3 tablespoons of water to make a smooth paste.

Place the filling on one side of the crepe, fold it over, and seal the edges with the flour paste. You can shape them into larger or smaller sizes as desired.

Heat the pan again and add a little cooking oil. Place the filled crepes in the pan and fry until golden brown on both sides.

Equipment Needed

Dietary

Allergens