Egg and scallion crepe (Ji Dan Bing, 鸡蛋饼)

Method8 steps · about 15 min

1. 1

   Step 1: Mix the 100 g flour and 240 ml water until well combined. Mixing these first helps prevent lumps when the eggs are added.

   Uses 100 g all-purpose flour (about ¾ cup) · 240 ml water (1 cup)

2. 2

   Step 2: Crack the three medium eggs into the flour-water mixture from step 1. Add the salt (¼ tsp), ground Sichuan pepper (⅛ tsp) and finely chopped scallions (2 stalks). Whisk until smooth; the batter should be runny enough to spread freely but thick enough for the crepe to hold together.

   Uses flour-water mixture · 3 medium eggs · ¼ tsp salt · ⅛ tsp ground Sichuan pepper · 2 stalks scallions, finely chopped

   
3. 3

   Step 3: Heat a non-stick pan over medium-high heat, adjusting the heat so the batter spreads before setting. For a pan that needs oil, brush on a thin coating before each crepe. Pour in about 4 tablespoons of batter from step 2 and swirl to cover the pan in a thin round, about 18 cm across.

   Uses About 4 tbsp prepared batter for one crepe · Cooking oil, enough for a thin pan coating when needed

   
4. 4

   Step 4: Cook the first side of the crepe from step 3 until it moves freely when you gently shake the pan. Flip with a spatula and cook the other side until the crepe is set and both sides are lightly browned.

   Uses crepe cooking in its pan

   
5. 5

   Step 5: Transfer the fully cooked crepe from step 4 to a plate and cover with a clean tea towel to keep warm while cooking. Repeat steps 3–4 with the remaining batter from step 2, coating the pan lightly only when needed. The author takes about 80 seconds per crepe in total; follow the setting and browning checks rather than that time alone. Makes about nine crepes.

   Uses Cooked crepe lifted from the pan · Remaining batter from step 2 · Cooking oil, enough for a thin pan coating when needed

6. 6

   Step 6: Serve the cooked crepes from step 5 warm and plain. You may offer a separately prepared dipping sauce alongside them.

   Uses Cooked crepes from step 5

7. 7

   Step 7: Optional make-ahead route: after step 2, cover and refrigerate the batter overnight instead of cooking immediately. Stir it very well before proceeding through steps 3–6.

   Uses Prepared batter selected for overnight refrigeration

8. 8

   Step 8: Optional cooked-crepe storage: cool the crepes from step 5 promptly and refrigerate or freeze in airtight containers within 2 hours of cooking. Frozen crepes can be kept for up to 3 months. Defrost in the fridge, then reheat in a pan or microwave until hot throughout, reaching 74°C.

   Uses Cooked crepes selected for storage