5 from 76 votes
Egg and scallion crepe (Ji Dan Bing, 鸡蛋饼)
Egg and scallion crepes combine a simple batter of flour, water, and eggs with finely chopped scallions and spices to create thin, savory pancakes. These crepes have a delicate texture with the subtle heat of Sichuan peppercorn and the freshness of scallions. They are cooked until lightly crisp on the outside but remain tender and pliable, making them versatile for serving plain or with accompanying sauces.
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
Servings:
9
crepes
Calories:
60 kcal
Course:
Breakfast
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 crepes
Amount Per Serving
Calories 60
% 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.