Egg & scallion crepe (Ji Dan Bing, 鸡蛋饼)
A simple dish with great taste & texture. Check out this egg & scallion crepe recipe to learn the perfect batter ratio & cooking method.
Servings: 9 pancakes (18 cm/7 inch)
- 100 g all-purpose flour ¾ cup
- 240 ml water 1 cup
- 3 medium eggs see note 1
- ¼ teaspoon salt
- ⅛ teaspoon ground Sichuan pepper or white pepper/black pepper
- 2 stalks scallions (spring onion), finely chopped
- Cooking oil (skip if you use a non-stick pan)
Prepare the batter
Mix flour and water first until well combined (see note 2).
Crack eggs into the mixture. Add salt, white pepper and scallions. Whisk until smooth.
Cook the crepes
Heat up a non-stick pan over medium-high heat. Pour in some batter and swirl to evenly cover the surface. To make an 18 cm/7 inch crepe, I use about 4 tablespoon of batter for each (If using a pan without non-stick coating: coat it with a thin layer of oil each time before you pour in the batter).
The first side is done when the crepe moves freely in the pan. Flip over to cook the other side.
Transfer out when both sides are cooked (It takes me around 80 seconds). Repeat to finish the rest of the batter.
You may mix the batter the night before and leave it in the fridge. Stir very well before using. Cook the usual way.
Cooked crepes freeze well. Store in air-tight containers and consume within 3 months. Defrost in the fridge then reheat briefly in a pan (or use a microwave).
1. If you like your crepes with a more eggy flavour, you may add 1 more egg to the recipe and reduce the water by 40ml.
2. Please follow the suggested sequence to mix the batter. If you mix the eggs with the flour first, you’re likely to get lumps that are hard to dissolve.
3. To make it even healthier, you can add grated courgette/zucchini, grated carrot or coarsely chopped spinach, etc.
Serving: 1crepe | Calories: 62kcal