Egg and scallion crepe (Ji Dan Bing, 鸡蛋饼)
User Reviews
5
Egg and scallion crepe (Ji Dan Bing, 鸡蛋饼)
Description
Egg and scallion crepes (Ji Dan Bing) are made by mixing all-purpose flour and water into a smooth batter, then adding eggs, salt, ground pepper, and finely chopped scallions. The batter is cooked in a lightly oiled pan in thin layers. The crepes cook quickly, developing a fragile, tender texture with mild peppery notes and aromatic scallions. Cooking until the crepe easily moves in the pan helps ensure a nicely cooked surface without sticking.
These crepes can be served alone or paired with various sauces such as chili oil or sweet soy sauce, which complement their mild flavor. Their size and softness make them suitable for breakfast or as a light snack.
For convenience, the batter can be prepared ahead and refrigerated overnight, but must be stirred well before cooking to keep it lump-free. Adjusting the amount of egg versus water can change the richness and texture to suit personal preference.
Ingredients
- ¾ cup all-purpose flour 100g
- 1 cup water
- 3 medium egg see note 1
- ¼ teaspoon salt
- ⅛ teaspoon Sichuan peppercorn or white pepper/black pepper, ground
- 2 talks scallions finely chopped
- neutral cooking oil optional if using a non-stick pan, generic cooking oil
Instructions
Prepare the batter
- Mix flour and water first until well combined (see note 2).
- Crack eggs into the mixture. Add salt, white pepper and scallions. Whisk until smooth.
Cook the crepes
- 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 tablespoon 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).
- 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 (It takes me around 80 seconds). Repeat to finish the rest of the batter.
Serve the crepes
- 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.
Make ahead
- You may mix the batter the night before and leave it in the fridge. Stir very well before using. Cook the usual way.
- 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).
Notes
- Adding an extra egg and reducing water slightly increases egg flavor and richness.
- Mix flour and water first before adding eggs to avoid lumps in the batter.
- Incorporate grated vegetables like zucchini, carrot, or spinach for added nutrition and texture.
- Use neutral cooking oil or a non-stick pan to prevent sticking during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9crepes
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 60kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 87mg | 4% |
| Potassium | 39mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
