Step 1

Mix flour and water first until well combined (see note 2).

Step 2

Crack eggs into the mixture. Add salt, white pepper and scallions. Whisk until smooth.

Step 3

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 tbsp 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).

Step 4

The first side is done when the crepe moves freely in the pan. Flip over to cook the other side.

Step 5

Transfer out when both sides are cooked (It takes me around 80 seconds). Repeat to finish the rest of the batter.

Step 6

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.

Step 7

You may mix the batter the night before and leave it in the fridge. Stir very well before using. Cook the usual way.

Step 8

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).