Serves: 4
Total Calories: 296

FILLING
2 tablespoons olive oil
1 teaspoon finely chopped garlic
1/4 cup diced onion
1/4 cup diced tomato
1/4 cup diced celery
1/4 cup diced mushrooms
3 tablespoons diced scallion
1 1/2 teaspoons Thai fish sauce
1 1/2 teaspoons Tommy Tang's Thai seasoning
1 teaspoon Thai sweet black bean sauce
CREPES
4 large eggs
2 tablespoons cold water
1 tablespoon Thai fish sauce
6 tablespoons olive oil
2 sprigs cilantro (garnish)

For the filling, heat olive oil in a medium skill over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add onions, tomatoes, celery, mushrooms, scallions, fish sauce, Thai seasonings, and black bean sauce and cook, stirring constantly, 3 minutes, set filling aside.

For the crepes, combine eggs, water, and fish sauce in a small bowl and whisk to blend well. Heat olive oil in a large nonstick skillet over high heat until extremely hot, about 2 minutes. Pour half the hot oil into a cup and reserve for second crepe. Pour half of the egg batter into the skillet and swirl to cover entire bottom. Reduce heat to low.

Place half the filling mixture in center of crepe and fold in all 4 sides to make a square. Place serving plate over skillet and invert crepe onto plate. Pour reserves oil back into skillet and reheat over high heat. Repeat procedure to make another filled crepe; invert onto second plate. Garnish each crepe with cilantro and serve.

Nutritional Facts:

Serves: 4
Total Calories: 296
Calories from Fat: 267

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Eggplant
Spinach with Black Bean Sauce
Mixed Veggies
Broccoli with Garlic Oyster Sauce
Spicy Garlic Mushrooms
Brunei Egg Crepes