Egg and scallion crepe (Ji Dan Bing, 鸡蛋饼)
A simple dish with great taste & texture. Check out this egg and scallion crepe recipe to learn the perfect batter ratio & cooking method.
- Prep time
- 3 min
- Cook time
- 12 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
- 3/4 cup all-purpose flour (100g)
- 1 cup water
- 3 medium eggs (see note 1)
- 1/4 tsp salt
- 1/8 tsp ground Sichuan pepper (or white pepper/black pepper)
- 2 stalk scallions (finely chopped)
- Cooking oil (optional if using a non-stick pan)
Instructions
- 1
Mix flour and water first until well combined (see note 2).
- 2
Crack eggs into the mixture. Add salt, white pepper and scallions. Whisk until smooth.
- 3
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 tbsp 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).
- 4
The first side is done when the crepe moves freely in the pan. Flip over to cook the other side.
- 5
Transfer out when both sides are cooked (It takes me around 80 seconds). Repeat to finish the rest of the batter.
- 6
You may serve these crepes on their own, or with a sauce, e.g. Chinese chili oil, pickled chili garlic sauce, black bean sauce, sweet soy sauce, etc.
- 7
You may mix the batter the night before and leave it in the fridge. Stir very well before using. Cook the usual way.
- 8
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).