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Export 4 ingredients for grocery delivery
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).
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