Egg Crepe
Makan Tengah Hari • Malaysia
How to Make Malaysian Egg Crepe (Traditional & Healthy Version)
Egg Crepe, known locally as 'lempeng telur', is a beloved lunch-time staple across Malaysia’s diverse culinary landscape. This simple yet flavorful dish has roots in both Malay and Indian communities, making it a true reflection of the nation's multicultural heritage. Prized for its versatility, the Malaysian egg crepe is delicately thin, lightly crisp on the edges, and stuffed with aromatic local herbs such as daun bawang (spring onions) and daun ketumbar (coriander). What sets Malaysian egg crepe apart is the use of fresh, local ingredients—think fragrant pandan leaves, earthy kunyit (turmeric), and a touch of santan (coconut milk) for extra moisture and flavor. It’s a dish that can be enjoyed plain or filled with sautéed vegetables, making it both satisfying and adaptable for health-conscious eaters. The balance of protein-rich eggs and fibrous veggies offers a nutritious meal, ideal for the busy Malaysian lifestyle. Whether shared during family lunches or sold as a quick street snack, the egg crepe is a wholesome choice that brings together taste, culture, and nutrition.
Bahan-bahan(untuk 1 large crepe per serving)
- 3 large Eggs (telur)
- 1/2 cup Whole wheat flour (tepung gandum)
- 1/4 cup Santan (coconut milk) (unsweetened)
- 1/4 cup Water
- 2 stalks Daun bawang (spring onion) (finely sliced)
- 2 tbsp Daun ketumbar (coriander leaves) (chopped)
- 1/4 tsp Turmeric powder (kunyit) - pilihan
- 1 small Pandan leaf (tied in a knot, for fragrance) - pilihan
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper (freshly ground)
- 1 tbsp Olive oil (or local minyak masak, for pan)
Arahan
- 1
In a large mixing bowl, whisk together eggs, santan (coconut milk), water, and sea salt until well combined and slightly frothy.
3 minutes
Use fresh eggs for better texture and flavor.
- 2
Gradually sift in the whole wheat flour, stirring continuously to prevent lumps. The batter should be smooth and pourable.
3 minutes
Add a bit more water if the batter is too thick.
- 3
Stir in daun bawang, daun ketumbar, black pepper, and turmeric powder. Mix until the herbs and spices are evenly distributed.
2 minutes
For extra aroma, lightly bruise the pandan leaf and add it to the batter while resting.
- 4
Let the batter rest for 5 minutes to allow the flavors to meld.
5 minutes
Resting helps the flour absorb liquid, resulting in softer crepes.
Kenapa hidangan ini sihat
Egg crepe is a healthy lunch option due to its high protein content, low saturated fat, and inclusion of fiber-rich whole wheat flour. The use of local herbs boosts antioxidant intake, while coconut milk provides a dose of medium-chain triglycerides for sustained energy. This recipe avoids deep-frying and uses minimal oil, making it suitable for calorie-conscious eaters who want to enjoy Malaysian flavors without guilt.
This Malaysian egg crepe provides a balance of protein from eggs and fiber from whole wheat flour and fresh herbs. The santan (coconut milk) adds healthy fats, while herbs like daun bawang and daun ketumbar contribute vitamins A, C, and K, along with minerals such as iron and potassium. Using olive oil and minimizing added salt keeps the dish heart-healthy and suitable for most diets. Turmeric adds anti-inflammatory properties, and whole grains help maintain stable blood sugar levels.
Petua
- 💡Tip 1: Use fresh, free-range eggs for richer flavor and color.
- 💡Tip 2: Add a small piece of pandan leaf to the batter for authentic aroma.
- 💡Tip 3: Serve with homemade sambal or yogurt dip for extra zest and nutrition.
Penyimpanan & hidangan
Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat on a hot pan for best texture. Avoid microwaving to retain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
