← Nouns Cooking · Chinese

Ingredients

• 70 g plain flour
• 25 g tapioca or sweet potato starch
• 200 ml Water
• ½ tsp Salt
• ¼ tsp White pepper
• 2 Spring onion, finely sliced
• 4 Eggs
• 2 tbsp Vegetable oil, divided
• 2 tbsp soy paste or sweet chilli sauce, to serve (optional)

Method

1. Whisk the flour, starch, water, salt and pepper into a smooth, thin batter, then stir in half the spring onion.
2. Beat the eggs in a bowl with the remaining spring onion and a pinch of salt.
3. Heat 1 tsp oil in a non-stick pan over medium heat. Stir the batter and pour in a quarter of it, swirling to make a thin round crepe. Cook for 1–2 min, until the top looks dry and the base is lightly golden.
4. Flip the crepe and pour a quarter of the egg into the pan beside it. Quickly flip the crepe on top of the egg and press gently so they stick together. Cook for 1 minute, until the egg is set.
5. Roll the crepe up in the pan, cook for 30 seconds more to seal, then slide onto a board and cut into pieces. Repeat with the rest and serve with soy paste or chilli sauce.

Tips

• Popular fillings: a slice of cheese, ham, sweetcorn or tuna, added on the egg before rolling.
• The starch is what gives the chewy, bouncy texture; do not skip it.

Sources

Written in our own words after cross-checking these recipes:

Tiffy Cooks Omnivore's Cookbook