Adapted from Red House Spice
Yield: 4-6 crepes
Time: 2 hrs (included chilling time for batter)
Cold Water: 140g
Eggs: 150g (3 large)
Salt: 1/2 tsp
Chinese five spice: pinch
Scallions: 2 stalks, diced
Cooking oil: for pan
Combine all ingredients in food processor. Pulse until combined.
Cover, refrigerate for at least 1 hr.
Heat large nonstick pan over medium-high. Add oil if you want to ensure crepes don't stick, but a nonstick pan will be fine without.
Pour thin layer of batter on pan, spread around edges to ensure batter is in circular shape.
Cook for 1-2 min. Flip crepe over itself, then over itself again (so crepe is in quarters). Repeat until batter is done.
Eat alone or with soy sauce and Chinese vinegar!