Step-by-Step Instructions

1. 1.Prepare the Crepe Batter

   In a bowl, add 2 cups of flour, 1 egg, and salt to taste. Mix well. Gradually add 150 ml of water while whisking to create a lump-free batter with a smooth consistency.

2. 2.Rest the Batter

   Cover the bowl with the batter and let it rest for 10 minutes.

3. 3.Prepare the Egg Mixture

   In a separate bowl, crack 2 eggs. Add salt to taste, 1 medium-sized sliced onion, and 2 chopped green chilies. Mix well with a fork until all ingredients are combined.

4. 4.Cook the Crepe

   Heat a non-stick pan over medium heat. Pour a ladleful of the rested batter into the pan and swirl to spread it evenly into a thin crepe. Cook for about 1-2 minutes until the edges start to lift and the surface looks dry. Flip the crepe and cook the other side for 30 seconds to 1 minute until lightly golden.

5. 5.Cook Egg and Crepe Together

   Add a small amount of oil to the pan. Pour the egg mixture into the pan. Immediately place the cooked crepe on top of the egg mixture. Gently press the crepe onto the egg to ensure they stick together. Cook for 1-2 minutes until the egg is set and lightly golden.

6. 6.Prepare the Vegetable Filling

   In a bowl, combine 1/2 cup shredded cucumber, 1/3 cup shredded carrot, 2 tablespoons sliced onion, 1 tablespoon chopped coriander, salt to taste, and 1.5 tablespoons of tomato ketchup. Mix all the ingredients thoroughly.

7. 7.Assemble and Roll

   Spread the prepared vegetable filling evenly over one half of the crepe (which is now attached to the egg). Using two spatulas, carefully fold one side of the crepe over the filling, then roll it tightly to form a log. Continue cooking for another 1-2 minutes, rotating to ensure all sides are lightly browned and the egg is fully cooked.

8. 8.Serve

   Remove the cooked egg crepe roll from the pan. Slice it into desired portions and serve hot.