Egg Martabak

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.