ji dan bing

A simple dish with great taste &amp; texture. Check out this egg and scallion crepe recipe to learn the perfect batter ratio &amp; cooking method.

Egg and scallion crepe (Ji Dan Bing, 鸡蛋饼)

g all-purpose flour (3/4 cup)

water (1 cup)

eggs (see note 1)

salt

⅛ tsp ground Sichuan pepper (or white pepper/black pepper)

scallions (spring onion), finely chopped

Cooking oil (skip if you use a non-stick pan)

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

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

Prepare the batter

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).

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

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

Cook the crepes

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.

Serve the crepes

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

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).

Make ahead

https://www.youtube.com/watch?v=m05Qqa16Z4I

A simple dish with great taste and texture. Egg & scallion crepe (Ji Dan Bing, 鸡蛋饼) is a popular Chinese breakfast that requires minimum ingredients and preparation. This recipe provides the perfect batter ratio for making thin yet fluffy Chinese crepes.
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🔎 Find the full written recipe on my blog: https://redhousespice.com/egg-scallion-crepe/

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Egg & Scallion Crepe (Ji Dan Bing, 鸡蛋饼）

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