Egg Martabak
A crispy, golden fried pancake filled with spiced eggs and vegetables, sliced into pieces. This savory street-food favorite is surprisingly easy to make at home.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup water
- ½ teaspoon salt
- 4 large eggs
- 1 medium carrot
- 3 stalks scallions
- ½ cup vegetable oil
Instructions
- 1
In a large bowl, whisk together the 1.5 cups flour, 0.75 cup water, and 0.5 teaspoon salt until a smooth, thick batter forms. Let it rest for 10 minutes.
- 2
In a separate bowl, beat the 4 eggs. Finely chop the 1 carrot and 3 scallions, then stir them into the eggs with a pinch of salt and pepper.
- 3
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Pour in a quarter of the batter and tilt the pan to spread it into a thin, 9-inch round.
- 4
Cook the crepe until the edges look set and the bottom is golden, about 2 minutes. Flip it and cook for 1 minute more, then transfer to a plate. Repeat with the remaining batter to make 4 crepes.
- 5
Place one crepe back in the skillet over medium heat. Pour a quarter of the egg mixture onto one half of the crepe, then fold the other half over to enclose the filling.
- 6
Cook the martabak until the egg is set and the outside is crispy and browned, about 3 minutes per side. Repeat with the remaining crepes and filling.
- 7
Transfer each martabak to a cutting board, slice into 2-inch pieces, and serve hot with a squeeze of lime or your favorite dipping sauce.
Tools you’ll need
- large bowl
- whisk
- nonstick skillet
- spatula
- cutting board
- knife
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