Savory Scallion & Egg Crepes with Umami Drizzle

Instructions

1. 1

   In a mixing bowl, whisk together flour and salt. Gradually whisk in water until a smooth, thin batter forms.

   ~5 min
2. 2

   Finely chop the white and light green parts of the scallions. Separate the dark green parts for garnish.

   ~3 min
3. 3

   In a separate bowl, lightly beat the eggs. Stir in the chopped scallions and a pinch of salt.

   ~2 min
4. 4

   Heat 1 teaspoon of vegetable oil in a non-stick frying pan over medium heat. Pour about 1/4 cup of the flour batter into the pan, swirling to coat the bottom thinly. Cook for about 1-2 minutes until the edges lift.

   ~2 min
5. 5

   Pour about 1/4 cup of the egg mixture over the crepe, ensuring it coats the surface. Cook for another 1-2 minutes until the egg is set.

   ~2 min
6. 6

   Carefully flip the crepe using a spatula and cook for another minute on the other side. Slide onto a plate. Repeat with the remaining batter and egg mixture, adding a little more oil to the pan as needed.

   ~15 min
7. 7

   While the crepes are cooking, prepare the drizzle. In a small saucepan, combine soy sauce, honey, sesame oil, and rice vinegar. Heat gently over low heat until well combined and slightly thickened.

   ~3 min
8. 8

   Slice the dark green scallion parts thinly for garnish. Drizzle the warm umami sauce over the crepes and sprinkle with reserved scallions before serving.

   ~1 min