From redhousespice.com

Egg and Scallion Crepe

9 servings · 3 min prep · 12 min cook

Ingredients

Ingredients

• ¾ cup all-purpose flour
• 1 cup water
• 3 medium eggs
• ¼ teaspoon salt
• ⅛ teaspoon ground Sichuan pepper
• 2 stalks scallions, finely chopped
• cooking oil

Steps

1. Mix ¾ cup flour and 1 cup water first until well combined.
2. Crack 3 medium eggs into the mixture. Add ¼ teaspoon salt, ⅛ teaspoon ground Sichuan pepper and 2 stalks 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, 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.

   approximately 40 seconds

5. Transfer out when both sides are cooked. Repeat to finish the rest of the batter.

   approximately 80 seconds total

6. You may serve these crepes on their own, or with a sauce, such as Chinese chili oil, pickled chili garlic sauce, black bean sauce, or sweet soy sauce.
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.

Nutrition

Per serving

kcal

60

protein

3 g

carbs

8 g

fat

2 g

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