5.0 from 114 votes
Egg and scallion crepe (Ji Dan Bing, 鸡蛋饼)
A simple dish with great taste & texture. Check out this egg and scallion crepe recipe to learn the perfect batter ratio & cooking method.
Prep Time
3 mins
Cook Time
3 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 eggs see note 1
- ¼ teaspoon salt
- ⅛ teaspoon ground Sichuan pepper or white pepper/black pepper
- 2 talks scallions finely chopped
- cooking oil optional if using a non-stick pan
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
- If you like your crepes with a more eggy flavour, you may add 1 more egg to the recipe and reduce the water by 40ml.
- Please follow the suggested sequence to mix the batter. If you mix the eggs with the flour first, you’re likely to get lumps that are hard to dissolve.
- To make it even healthier, you can add grated courgette/zucchini, grated carrot or coarsely chopped spinach, etc.
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
Monounsaturated Fat
1g
Trans Fat
0.01g
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: 9crepes
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.