Egg & Scallion Crepe (Ji Dan Bing, 鸡蛋饼）

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour provides a gluten-free option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

sesame oil

💰Cheaper: peanut oil

Peanut oil is a cost-effective alternative with a similar flavor profile.

Mix flour and water first until well combined.

Crack eggs into the mixture. Add salt, white pepper and scallions. Whisk until smooth.

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, use about 4 tbsp of batter for each.

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 (about 80 seconds). Repeat to finish the rest of the batter.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens