Egg scallion crepes

Adapted from Red House Spice

Yield: 4-6 crepes

Time: 2 hrs (included chilling time for batter)

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Ingredients:

• 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!