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Egg and Green Onion Crepe

Egg and Green Onion Crepe

By Maggie Zhu
4.75 from 4 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings (about 8 crepes))
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.

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
US Customary - Metric

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

  1. Start with 1 cup of water and add more if needed. 
  2. 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. 
  3. 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. 
  4. You can taste the crepe and further adjust seasoning by adding more salt.

Nutrition

Serving: 1crepe, Calories: 79kcal, Carbohydrates: 9.3g, Protein: 4.5g, Fat: 2.6g, Saturated Fat: 0.8g, Cholesterol: 93mg, Sodium: 184mg, Fiber: 0.5g, Sugar: 0.4g, Calcium: 20mg, Iron: 1mg