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Egg scallion crepes

Updated: Oct 6, 2020

Adapted from Red House Spice

Yield: 4-6 crepes

Time: 2 hrs (included chilling time for batter)



  • Discard: 200g

  • Cold Water: 140g

  • Eggs: 150g (3 large)

  • Salt: 1/2 tsp

  • Chinese five spice: pinch

  • Scallions: 2 stalks, diced

  • Cooking oil: for pan

  1. Combine all ingredients in food processor. Pulse until combined.

  2. Cover, refrigerate for at least 1 hr.

  3. 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.

  4. Pour thin layer of batter on pan, spread around edges to ensure batter is in circular shape.

  5. Cook for 1-2 min. Flip crepe over itself, then over itself again (so crepe is in quarters). Repeat until batter is done.

  6. Eat alone or with soy sauce and Chinese vinegar!

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