Egg Noodles Crepe Recipe

Make batter

In a medium bowl, whisk together the flour and salt. In a separate bowl, beat the eggs lightly, then whisk in the milk, water and melted butter. Gradually whisk the wet mixture into the flour until smooth and no lumps remain. Let batter rest 10 minutes at room temperature.

Prepare noodles

If using fresh or previously cooked thin egg noodles, toss 2 cups with a teaspoon of neutral oil to prevent clumping and ensure they separate easily. If using dried pasta, cook to al dente, drain, rinse under cold water, and toss with oil. Cool completely.

Form crepe batter with noodles

Fold the cooled noodles into the rested crepe batter gently, trying to coat noodles evenly without breaking them. The batter should cling to noodles but still allow strands to be visible. If mixture is too stiff, thin with 1 to 2 tablespoons milk.

Cook crepes

Heat a 10-inch nonstick skillet over medium heat and brush lightly with melted butter. Pour about 1/3 to 1/2 cup of the noodle-batter mixture into the pan and use the back of a spoon or an offset spatula to spread it into a thin, round pancake roughly 6–7 inches across (noodles will form a lattice). Cook 2–3 minutes until edges set and bottom is golden and crisp. Flip carefully using a spatula (and an extra spoon to support if needed) and cook 1–2 minutes more until the other side is lightly browned and crepe holds together. Transfer to a paper towel-lined rack and keep warm while you cook remaining crepes (makes about 4 crepes).

While crepes rest, combine green cabbage, red cabbage, carrot, cilantro and chives in a large bowl. In a small bowl whisk rice vinegar, oil, honey, salt and pepper until emulsified. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning — add a pinch more salt or vinegar if needed. Let slaw sit at least 10 minutes to soften slightly.

In a small bowl combine basil, parsley, mint (if using), lemon zest, soy sauce, sesame oil, toasted sesame seeds and chili flakes. Mix gently to combine. Taste and adjust: add a few drops more soy sauce for saltiness or more lemon zest for brightness.

Assemble: Place a warm noodle crepe on a plate, spoon about 1/3 cup of the cabbage slaw across the center, sprinkle a tablespoon of the herb mixture over the slaw. Fold crepe edges over or roll like an omelet to enclose filling. Repeat with remaining crepes and filling. Serve immediately so crepes keep a crisp exterior and slaw remains bright.

Optional serving suggestions: Drizzle lightly with extra sesame oil or a soy-vinegar reduction, and garnish with additional sesame seeds and chopped herbs.