- 1/2 cup bread flour
- 2 tbsp corn starch
- 1 cup water
- 3 eggs
- 3/4 tsp Roasted Japanese Sesame Oil
- 3 tbsp scallions, chopped
- Soy paste and sweet chili sauce (if desired)
- Mix the bread flour and corn starch together in a small mixing bowl. Add the water and a pinch of salt and mix well. Let the batter rest for about 10 minutes while you assemble the rest of the ingredients.
- For each crepe, beat 1 egg with 1/4 teaspoon of sesame oil, 1 tablespoon of water, a pinch of salt, and a big tablespoon of chopped scallions.
- Start heating a non-stick pan on medium heat and lightly oil. Once the pan is hot, stir the batter again (it may have separated slightly) and add a third of the batter (about 1/2 cup) to the pan. Swirl the pan around to coat the bottom with a thin layer. Cook the crepe until the top is set and the edges pull easily away from the pan. Flip the crepe onto a plate and slide the crepe back onto the pan, cooked side up.
- Pour the egg mixture on top of the crepe, and carefully spread. Try not to have any of the egg go over the edge of the crepe if you can.
- Continue cooking until the egg is mostly set and then flip (the crepe should be sturdy enough to flip with a spatula now). Cook for 10-20 seconds and then flip the crepe egg side up onto a plate or cutting board.
- Quickly roll the crepe into a long, rectangular roll. Cut into sections and serve hot with soy paste and/or sweet chili sauce.