A delightful twist on traditional Thai egg crepes, these savory pancakes are perfect for any meal.
Melt the butter and let it cool slightly.
Allowing the butter to cool prevents it from cooking the eggs when mixed.
In a mixing bowl, whisk together the eggs, milk, ginger, sesame oil, and salt until well combined.
Whisk thoroughly to ensure the ingredients are evenly distributed.
Heat a non-stick pan over medium heat and lightly grease it with a small amount of butter.
Use a paper towel to spread the butter evenly across the pan.
Pour a small ladleful of batter into the pan, tilting it to spread the batter evenly.
Aim for a thin, even layer for a delicate pancake.
Cook until bubbles form on the surface, then flip and cook for an additional 10 seconds.
Be gentle when flipping to avoid tearing the pancake.
Transfer the cooked pancake to a clean kitchen towel and repeat with the remaining batter.
Keep the pancakes warm by covering them with another towel.
Serve the pancakes warm with your choice of accompaniments.
Consider serving with a dipping sauce or fresh herbs for added flavor.
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