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.