Top Results for Egg Crepe

Doro Wat is Ethiopia's most celebrated dish, a slow-cooked spicy chicken stew made with berbere spice blend and niter kibbeh (spiced clarified butter), traditionally served with hard-boiled eggs on injera.

Made to order on a broad circular griddle, jianbing is a Chinese savory street-food crêpe strongly associated with breakfast. Its roots are linked to Shandong, though regional versions use different flour blends. Mung bean and wheat flour are among the ingredients used in the thin batter. An egg is...

Buckwheat gives galettes de sarrasin their earthy flavor and distinguishes them from the wheat-flour crêpes often served for dessert. These savory, unleavened pancakes come from Brittany in northwestern France. A traditional batter uses buckwheat flour, water and salt, although recipes vary. Cooked...

Associated with Rome, spaghetti carbonara uses guanciale, eggs, and grated Pecorino Romano to turn a small set of ingredients into a rich pasta dish. Rendered pork fat carries the savory flavor, while freshly ground black pepper provides a sharp contrast. Egg yolks can form the sauce's base, althoug...

Cà Phê Trứng is a popular Vietnamese drink originating in Hanoi. It combines strong espresso with a creamy mixture of egg yolks, sugar, and sweetened condensed milk. The resulting beverage offers a rich, sweet flavor profile often enjoyed as a dessert or treat. It’s particularly appealing to those s...

Associated with the Brown Derby restaurant in 1930s Hollywood, Cobb salad is an American composed salad that combines chopped greens with chicken and bacon. Hard-boiled egg and avocado add richness, while tomatoes provide a fresher contrast. Roquefort or another blue cheese contributes a sharp, salt...

Pesarattu is a savory flatbread or crepe from the Indian state of Andhra Pradesh, made from a batter of soaked whole green mung beans (pesara pappu). Unlike dosa, pesarattu batter typically omits urad dal and rice, giving it a distinct texture and flavor. The batter is blended with green chilies, gi...

Pastel de Nata is a traditional Portuguese dessert consisting of a delicate puff pastry shell filled with a rich custard. The custard’s distinctive flavor comes from egg yolks, sugar, and lemon zest, creating a creamy texture. These tarts are particularly popular in Portugal and enjoyed by those see...

Shakshuka is a dish consisting of eggs poached in a simmering sauce made from tomatoes, olive oil, bell peppers, onions, and garlic. Originating in North African cuisines, particularly in Tunisia and Libya, the dish has become a widespread staple across the Middle East. The sauce is heavily seasoned...

Gado-gado is an Indonesian salad consisting of blanched vegetables, such as green beans, potatoes, and spinach, combined with hard-boiled eggs, tofu, tempeh, and compressed rice cakes. The dish is unified by a peanut sauce dressing known as bumbu kacang, which is made from ground peanuts, palm sugar...

Chakchouka is a North African dish, closely related to shakshuka, consisting of vegetables simmered in a spiced tomato sauce. It is commonly associated with the culinary traditions of Tunisia and Algeria. The base of the dish is prepared by cooking down tomatoes, onions, and bell peppers with olive...

Martabak telur is a popular Indonesian savory street food consisting of a pan-fried, stuffed pancake. The dish features a thin, crispy dough that is stretched extensively before being folded over a spiced filling of ground meat, diced onions, and beaten eggs. It is cooked in a large, flat iron pan w...

A dosa is a thin, pancake-like dish originating in South India. It’s made from a fermented batter of rice and black lentils, urad dal. The fermentation process creates a distinctive tangy flavor and airy texture. Traditionally served for breakfast, it's a popular staple among those seeking flavorful...

Crêpe de Chine is a lightweight fabric characterized by a soft drape, a subdued luster, and a finely pebbled surface. Traditionally made from silk, it uses highly twisted yarns to create its characteristic crepe texture, though versions are also produced from manufactured fibers. It is commonly used...

The Hong Kong egg waffle is a distinctive street food dessert. It consists of a light, airy batter—eggs, flour, and sugar—cooked on a hot griddle to create a crispy exterior with a porous interior. These waffles are popular for their unique texture and versatility; they can be enjoyed simply or cust...

Potatoes held together with beaten eggs define tortilla de patatas, the Spanish omelette. The potatoes are usually sliced and gently cooked in oil before being mixed with the eggs and returned to the pan. Onion is common but optional, with both versions firmly represented in Spanish cooking. The res...

Tagine de Kefta, also known as Kefta Mkaouara, is a Moroccan stew consisting of spiced ground beef or lamb meatballs simmered in a rich, savory tomato and onion sauce. The dish is traditionally flavored with cumin, paprika, and herbs, and is often finished by poaching eggs directly in the sauce just...

Leche Flan is a Filipino steamed or baked egg custard topped with caramel, derived from Spanish flan and among the most widely served desserts in the Philippines. Unlike many Western flans, it typically uses only egg yolks rather than whole eggs and incorporates condensed or evaporated milk. It is c...

A layer of caramel coats Pudim de Leite when the cooked pudding is turned out of its mold. This milk-and-egg dessert belongs to Portuguese and Brazilian cooking and is closely related to Spanish flan. The familiar Brazilian condensed-milk version combines sweetened condensed milk with eggs and milk,...

Purin is a dense, Japanese custard dessert distinguished by its creamy texture and distinctive caramel flavour. It’s created using milk, eggs, sugar, and caramel, resulting in a rich treat. Purin is particularly popular with those seeking a comforting, subtly sweet dessert experience, often enjoyed...

Pastéis de Nata are small Portuguese tarts featuring a crisp, shortcrust pastry base and a rich, creamy custard filling. The custard is flavored with eggs, lemon, and cinnamon creating a distinctive taste. These tarts are popular throughout Portugal and enjoyed by those seeking a simple yet satisfyi...

Silpancho is a Bolivian plated dish associated with Cochabamba. A typical serving combines white rice and sliced or fried potatoes with a very thin, breaded piece of beef, then adds chopped tomato and onion and a fried egg. The arrangement distinguishes it from stews and mixed rice dishes, and it is...

Katsudon is a classic Japanese rice dish featuring a tender, breaded pork cutlet layered atop steamed rice and simmered in a savory dashi broth with a soft-boiled egg. It’s notable for its comforting flavor profile and traditional role as a staple meal within Japanese cuisine. This dish is particula...

Čočka na kyselo is a traditional Czech lentil dish characterized by its distinct sweet-and-sour flavor profile, typically achieved by cooking lentils with onions, vinegar, and sugar. It is most commonly served alongside fried eggs, which provide a rich contrast to the acidic legumes, and is often ac...

Dan bing is a Taiwanese breakfast flatbread consisting of a thin wheat flour crepe cooked on a circular cast-iron griddle. A beaten egg is cracked directly onto the cooking crepe, along with optional ingredients like chopped scallions or leafy greens. After the egg sets, the crepe is folded and typi...

Pesarattu is a South Indian breakfast dish originating in Andhra Pradesh. It’s a savory crepe crafted primarily from ground green moong lentils, offering a nutritious and flavorful start to the day. Commonly enjoyed by those seeking traditional South Indian cuisine or individuals interested in explo...

Tortilla Española, or the Spanish omelette, is a traditional dish from Spain consisting of a thick, round egg and potato omelette. The preparation involves slowly frying thinly sliced potatoes and onions in olive oil, then combining them with beaten eggs and cooking the mixture in a skillet until se...

Crespelle are Italian thin pancakes made from a batter of wheat flour, eggs, and milk, equivalent to French crêpes. They function as a versatile base for both sweet and savory preparations in Italian cuisine. In savory applications, crespelle are frequently filled with ricotta and spinach, rolled, c...

Toucinho do céu is a Portuguese almond and egg-yolk cake belonging to the country's tradition of convent sweets. Its name means “bacon from heaven,” reflecting older recipes that used pork fat, although formulations vary and may instead rely on butter. Ground almonds, sugar, and abundant egg yolks g...