Egg and Green Onion Crepe

4.75 from 4 votes
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Egg and Green Onion Crepe |

The egg and green onion crepe is light and fluffy. Its flavor simple and comforting. When I am alone, I love to snack on crepes fresh out of the skillet, to enjoy the crispy edges and melt-in-your-mouth texture. The recipe contains only 5 ingredients and takes 10 minutes to cook. Enjoy this hearty dish for a lazy breakfast in bed or a late night snack.

Simple & Savory

Simple is the best. This is especially true when it comes to Chinese crepes. It doesn’t use milk in the batter. It doesn’t mess with cream or fancy fruit. It isn’t drizzled with decadent chocolate sauce or syrup. It is savory, has a very plain look and a hearty taste. It contains only 5 ingredients and needs only 15 minutes to prep and cook.

This is a dish that my dad often cooked when I was small. He is a great cook but seldom enters the kitchen. He would definitely cook this savory crepe for me, though, if I said I was hungry but we didn’t have anything to snack on in the house.

Egg and Green Onion Crepe |

I continued the tradition and always kept this dish as my secret weapon. Because even if my fridge is almost empty, I can still whip up some batter and get the snack done in 5 minutes. The recipe might look overly simple, but sometimes, the simplest thing is the best way to satisfy your appetite.

When I serve the savory crepe as breakfast or brunch for two, I make it fancier by adding stir-fried mushrooms or a grilled tomato. The meal goes very well with cafe au lait, black tea or lemonade. When I am alone, I snack on the just-out-of-skillet crepes and my meal will be finished by the time the cooking is done.

Egg and Green Onion Crepe |

To Create a Perfect Texture

Although cooking crepes requires few ingredients, you will need a few tips to do it perfectly. By perfect, I mean a crepe that is thin, light, fluffy, and stays in one piece.

  1. Ratio of egg to flour to water is the key. You need the right amount of egg to get the fluffy texture, enough flour to make the batter consistent and stick together, and enough water to make it thin and light without falling apart when flipped.
  2. Make sure to grease every inch of the bottom of the skillet with oil. It’s easier to use a nonstick skillet to cook and flip crepes. If you are using a normal skillet, use double or triple the amount of oil.
  3. Cook smaller crepes so they will be easy to flip. I personally feel comfortable adding 2 to 3 tablespoons of batter at a time.
  4. Keep the skillet warm without letting it get too hot. Otherwise you will find that the crepe cooks too quickly, before you have a chance to spread the batter into shape.
  5. Do not overcook. A thin crepe will cook very fast. Depending on the oil temperature, a single side will be done in 20 to 40 seconds. Nudge the crepe with a spatula to test whether the batter is set. When you can move the whole crepe, flip or transfer it immediately. The texture of the crepe will become tough if overcooked.

What is your favorite way to enjoy crepes? I’m a big fan for the savory crepe and one of my favorite moments is enjoying these cozy egg and green onion crepes for breakfast in bed! 🙂

Egg and Green Onion Crepe |

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Egg and Green Onion Crepe

Egg and Green Onion Crepe

4.75 from 4 votes
The egg and green onion crepe is light and fluffy. Its flavor simple and comforting. When I am alone, I love to snack on crepes fresh out of the skillet, to enjoy the crispy edges and melt-in-your-mouth texture. The recipe contains only 5 ingredients and takes 10 minutes to cook. Enjoy this hearty dish for a lazy breakfast in bed or a late night snack.
Author: Maggie Zhu
Course: Breakfast
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 to 3


  • 3 eggs
  • 120 grams (4 ounces) all-purpose flour , about 1 cup
  • 1/2 teaspoon salt
  • 4 tablespoons green onion , chopped (green part)
  • 2 - 3 tablespoons vegetable oil


  • Combine eggs and 1/2 cup water in a medium-sized bowl. Whisk until egg is just combined with water.
  • Sift in flour and whisk until flour is fully combined and there are no lumps in the mixture. The batter should be very thin and easy to spread once added into the skillet.
  • Add salt and green onion and mix well.
  • Heat 1 teaspoon oil in a medium-sized nonstick skillet until warm. Swirl the skillet and use a spatula to spread oil over every inch of the bottom of the pan. Use a small ladle to add about 4 tablespoons of batter to the skillet and immediately swirl the skillet to spread the batter into a thin, round-shaped crepe.
  • Cook over medium heat until bottom side is just set, about 30 seconds. Use a spatula to nudge the crepe to test whether it’s set. Flip with a spatula and cook the other side until just cooked through, about 30 seconds. Immediately transfer the crepe to a plate and set aside. Continue to cook the rest of the crepes in the same manner. Take care to adjust the heat so the skillet won’t get too hot. If the batter becomes too thick to spread, add 2 tablespoons water to the batter, mix well and try again.
  • Serve immediately.


Serving: 102g, Calories: 291kcal, Carbohydrates: 31.4g, Protein: 9.8g, Fat: 13.8g, Saturated Fat: 3.2g, Cholesterol: 164mg, Sodium: 451mg, Potassium: 124mg, Fiber: 1.3g, Sugar: 0.6g, Vitamin A: 6IU, Vitamin C: 3mg, Calcium: 4mg, Iron: 16mg
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Reader Questions and Reviews

  1. mira says:

    I love crepes, but rarely make savory ones! These look perfect, I wish I had some for breakfast right now! Great tips Maggie! Pinned and will try them!

  2. 5 stars
    Oh wow! The instructions are magical – thank you so much! I am no confident making crepes but with these instructions I am sure I can make them. These are magical! I love the shallot (green onion) addition to these! I want these right now 🙂 Do you have a filling to suggest to make these as a dinner?

  3. Helen @ Scrummy Lane says:

    I’d love to try these, Maggie. I love ‘regular’ crepes with milk added too, and so I’m intrigued to try these without any milk in – and those wonderful onions, of course.

  4. Kathleen | HapaNom says:

    OMG… this looks incredible! Seriously, my mouth is watering and you’re making me SO hungry!!!

  5. Lisa @ Healthy Nibbles & Bits says:

    What a great idea to crack a few eggs into the green onion crepes! I need to try this when I’m out of ideas in the kitchen!

  6. Kathleen | HapaNom says:

    I love crepes, but I have never made my own! And I am a huge fan of savory dishes – so this is perfect for me! I can’t wait to give these a try!

  7. Regina says:

    4 stars
    Hello Maggie.

    I was look for a new & delicious recipe for breakfast, and finally I found it. I have to make this, it sounds so yummy, and I love green onion :))

  8. Tweety says:

    this is another recipe that brights! thank you maggie!

    • Maggie says:

      I’m so glad to hear you like this one Cheryl! It might be too simple than most of western version of crepe, but it’s one of my favorites! So simple to make and very comforting 🙂

  9. Heidi says:

    You say to add about 4oz or 1 cup of flour….4oz’s is 1/2 cup. Just making sure before I try this recipe out because it sounds delicious!!

    • Maggie says:

      Hi Heidi, it should be 120 grams (4.2 oz.). For liquid ingredients 1 cup equals 8 ounces, but for whole wheat flour, 1 cup sifted flour equals to 4 or 4 1/2 ounces (Although when I actually measure it at home, 1 cup flour always weighted about 5 ounces). If you use cup to measure, I suggest you to start from 2/3 cup, and add more if the batter turns out too thin. Like the pictures show, the batter should be thin enough so it expand to a thin crepe when you swirl the pan while the bottom sets. But it should be thick enough to coat a spoon.
      I hope my answer is not too confusing! Happy cooking and hope the dish turns out great 🙂

  10. Melissa says:

    The flour portion definitely do not use even close to a cup, it will be way too thick – use perhaps 2/3 and then add more water consistently. The first few I made following this recipe to the letter, made my eggs come out part eggs – part thickness of onion pancake (but now an eggier) pancake. So modify that accordingly or increase the amount of water you put in to be at least 1 cup for this mixture.

  11. Britt says:

    5 stars
    Thanks for a great recipe Maggie! Perfection as written, your proportions are spot-on, although sometimes I add a pinch of 5 spice powder and a few drops of sesame oil for a flavour boost. These are fabulous with mu-shu pork.

    • Maggie says:

      A pinch of five spice and some sesame oil sounds delicious! I”m so glad to hear you enjoyed the dish. Thanks for leaving a comment and have a great weekend 🙂

  12. Ling says:

    5 stars
    I used a cup of flour (1/2 chinese wheat flour and half all purpose flour) my pancakes are too chewy. but still good to eat.

  13. Dale Tucker says:

    This was the first recipe of Maggie’s I’ve tried. Fixed the crepes this morning and just finished having them for breakfast. Wow! Texture is smooth; they are fragrant and simple; and they have the definite flavor of the East. What I really appreciate, Maggie, is that you explained the making of these crepes so well that mine turned out perfectly the first try. I’m really excited about this site. Please keep up the good work. This morning, you not only fed my body but you fed my soul as well. Thank you!

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