Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 120 gall-purpose wheat flour
- 30 gcornstarch
- 250 mlwater
- ¼ tspsalt
- 4 eachlarge eggs
- 3 eachscallions, finely sliced
- 2 tbspneutral oil, divided
- 2 tbspsoy sauce
- 1 tbspunseasoned rice vinegar
- 1 tspsugar
Make it
- Whisk flour, cornstarch, water and salt into a smooth batter and rest for 5 minutes. Beat the eggs with the scallions in a second bowl. Mix soy sauce, vinegar and sugar for the dip.
- Warm a little oil in the pan over medium heat. Pour in one-quarter of the crepe batter and tilt to spread. Cook for 1–2 minutes until set, turn and cook for 30 seconds, then slide onto a plate.
- Add a little more oil and one-quarter of the egg mixture to the pan. Immediately lay the cooked crepe over the wet egg and press gently. Cook on medium-low for 1–2 minutes, until the egg is fully set and reaches 71°C / 160°F.
- Turn the combined crepe egg-side up, roll it into a log in the pan and transfer to a board. Repeat with the remaining batter, eggs and oil to make four rolls.
- Cut each roll into four or five pieces and serve one roll per person with a little dipping sauce.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Wheat, Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.