This egg and green onion crepe is an authentic Chinese home style dish that has been cooked for generations as breakfast or a simple snack, as popular as Chinese zucchini pancakes and Savory Breakfast Pancake (Ji Dan Bing). It uses a thin batter made without milk, filled with eggs and scallions, and is known for its crisp edges, soft center, and plain, savory character.
I created this recipe to share a dish my grandma used to cook for me when I was young, especially on days when we had little in the house but needed something filling. I basically just whisk eggs, flour, water, salt, and green onions into a thin batter, cook it in a hot pan until crisp and tender, and the whole process takes less than 30 minutes from start to finish.
This egg and green onion crepe recipe is unique to me because it shows how Chinese home cooking values simplicity and making the most of what you have. I hope you will make it in your own kitchen, share it with your loved ones, and enjoy it as much as my family always has.
Ingredients
To make this delicious egg and green onion crepe, I only use the ingredients listed below, so there is no excuse not to make it.
- Eggs: The main ingredients in the pancake for richness.
- Water: I used a higher water ratio to keep the batter light and thin, but you can adjust the texture of the pancake to your taste by using less.
- All purpose flour: It gives the crepe structure. You can also use cake flour for an even tender texture.
- Salt: It’s the main seasoning of the batter.
- Green onions: I stir in a lot of green onions for a fresh savory flavor.
- Oil for the pan: I use a little so the crepe releases easily and crisps at the edges.
How to Make
1. Mix the batter: Crack the eggs into a large bowl and whisk with water until smooth.
2. Add the dry ingredients: Sift the flour into the egg and water mixture, then add the salt.
3. Mix the batter: Use a spatula to stir the flour until just combined, then press any lumps against the side of the bowl to dissolve them. Stop stirring once the batter looks mostly smooth to avoid over mixing, which will cause the crepe to be tough. If you make the batter in advance, let rest in the fridge for 1 to 2 hours will further relax the gluten, creating a very tender crepe.
4. Adjust the batter: Check the consistency and make sure it is very thin, lightly coating the back of a spoon and spreading easily in a hot skillet. Add more water as needed until it reaches that texture.
5. Add the green onions: Stir the sliced green onions into the batter until evenly distributed. Only add them before cooking, because the salt in the batter will draw liquid from the green onion.
6. Cook the crepe: Lightly oil a cast iron pan or nonstick pan and heat it over medium heat. Pour a small amount of batter into the hot pan and swirl to spread it into a thin layer. Cook until the edges turn lightly crispy and the surface is set.
8. Flip and finish cooking: Flip the crepe and cook the other side briefly until just cooked through. Transfer to a plate.
9. Repeat and serve: Repeat with the remaining batter, adjusting the heat as needed. Serve warm as a snack or light meal.
Tips for 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.
- Get the batter ratio right: I pay close attention to the balance of egg, flour, and water. The eggs give the crepe its fluffy texture, the flour holds everything together, and the water keeps the batter thin and light without tearing when flipped.
- Oil the pan well: I make sure every inch of the skillet is lightly coated with oil before adding the batter. A nonstick pan makes flipping much easier, but if I use a regular skillet, I add a bit more oil.
- Keep the crepes small: I cook smaller crepes so they are easier to handle. I usually add 1/4 cup of batter at a time, which feels manageable and cooks evenly.
- Control the heat: I keep the skillet warm but not too hot so I have time to spread the batter properly. If the pan is too hot, the crepe sets before it can form a thin layer.
- Avoid overcooking: I watch the crepe closely since it cooks very quickly. Once the surface is set and I can slide a spatula underneath, I flip or remove it right away to keep the texture tender.
Serving suggestions
On mornings when I am cooking just for myself, I eat as I cook, tearing off pieces straight from the skillet. I highly recommend eating them when they are just done, when they have the best texture.
When I make this crepe for breakfast or brunch on the weekend, I might add some sides such as bacon or sausage to make the meal more filling. And I like to wash them down with a fresh cup of homemade soy milk.
Egg and scallion crepes have a mild taste and I enjoy serving them plain to savor the taste of the eggs. But if you want a richer taste, you can further spice up the crepe by spreading a thin layer of hoisin sauce over it. You can even spice them up with some chili oil or chili garlic sauce.
Frequently asked questions
How thin should the batter be?
I aim for a batter that pours easily and spreads across the pan as soon as it hits the surface. When the batter is thin enough, it cooks quickly and creates crisp edges with a soft center.
Why does my crepe tear when flipping?
This usually means the batter has not set fully on the bottom. I wait until the surface looks mostly dry, the edges begin to pull away from the pan, and the crepe slides easily before flipping so it stays intact.
How do I keep the crepe soft in the center?
I cook the crepe just until the batter sets and the edges start to turn lightly crisp. After flipping, I cook the second side only briefly, since leaving it in the pan too long on either side can dry out the center and take away its soft texture.
Chinese Cooking Made Easy
Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.
Egg and Green Onion Crepe
Ingredients
- 4 large eggs
- 1 to 1 1/4 cups water (*Footnote 1)
- 2/3 cup all-purpose flour
- 1/2 to 3/4 teaspoon salt (*Footnote 2)
- 4 green onions thinly sliced
- Oil spray
Instructions
- Beat the eggs in a large bowl. Add 1 cup water.
- Sift the flour into the egg water mixture and add the salt. Use a spatula to stir in the flour. Then use the spatula to press the lumps onto the edge of the bowl to dissolve as much flour as you can. Do not over stir. Then run the batter through a colander and use a spatula to press it through. The lumps will disappear easily. The batter should be very thin, barely coating the back of a spoon, and easily spread out when added to a hot skillet. Add more water if needed.
- Add the green onion and mix well.
- Spray a 9” cast iron pan (*Footnote 3) or nonstick skillet with a thin layer of oil and heat the pan until hot. Turn to medium heat. Add 1/4 cup of batter to the skillet and immediately swirl the skillet to spread the batter into a thin, round-shaped crepe. You can drizzle a bit more batter into the gaps to patch them up. Cook over medium heat until the bottom side is just set and there’s little wet batter on top, about 30 seconds. Use a spatula to nudge the crepe to test whether it’s set. Flip with the spatula in a swift motion. Cook the other side until just cooked through and tiny brown spots show up, about 20 to 30 seconds. Immediately transfer the crepe to a plate and set aside (*Footnote 4).
- Continue to cook the rest of the crepes in the same manner. If the batter cooks too fast before spreading, lower the heat. If the crepe does not get any brown spots and is very pale, turn to higher heat. Stir the batter during the process because the flour will start to sink to the bottom of the bowl. If the batter becomes too thick to spread, add a bit of water to the batter, mix well and try again.
- Serve hot as breakfast or side dish. These crepes are designed to be eaten by themselves. If you want to serve them with toppings, check out this post for pairing ideas. Hoisin sauce and hot sauce go well with these crepes.
Notes
- Start with 1 cup of water and add more if needed.
- If you plan to serve this dish by itself, use 3/4 teaspoon salt. If you plan to serve it with a sauce and toppings such as sausage, use 1/2 teaspoon salt.
- I highly recommend a cast iron skillet if you have one, so the batter can spread thinly and evenly. If using a nonstick skillet, the surface may be too smooth and the batter might not set properly.
- You can taste the crepe and further adjust seasoning by adding more salt.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Dale Tucker
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!
Ling
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.
Britt
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
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 🙂
Melissa
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.
Heidi
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
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 🙂
Tweety
this is another recipe that brights! thank you maggie!
Maggie
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 🙂
Regina
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 :))
Kathleen | HapaNom
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!
Lisa @ Healthy Nibbles & Bits
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!
Kathleen | HapaNom
OMG… this looks incredible! Seriously, my mouth is watering and you’re making me SO hungry!!!
Helen @ Scrummy Lane
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.
Nagi@RecipeTin Eats
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?
mira
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!