Taiwanese egg crepe

June 17, 2013
1 Ratings
  • Makes 10 ~ 11 crepes
Author Notes

A staple for Taiwanese breakfast. Chewy crepes sticks to a layer of scallion-flavored egg and the best thing is the crepes can be frozen, ready anytime when craving strikes. More photos on: —Mandy @ Lady and pups

What You'll Need
  • Crepes
  • 1 1/2 cups all purpose flour
  • 1/2 cup tapioca flour
  • 5 tablespoons finely diced scallion, or chives
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 4/5 cups water
  • 1/4 cup vegetable oil
  • eggs batter
  • 8 large eggs
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  • ground white pepper for dusting
  1. Mix together flour, tapioca starch, finely diced chives (or scallions), sugar, salt, black pepper and white pepper in a bowl. Add the water and vegetable oil, and whisk vigorously until the mixture is smoothly combined without any lumps. Set it aside to rest for at least 30 min.
  2. Prepare a flat, shallow and round non-stick skillet. There are two ways of forming the crepes. You could either start with a cold pan, add the batter and swirl the pan to let the batter run in different directions to form a circle. Or you could start with a hot pan, and use a wooden “T-shape” stick to spread the batter into a circle. I find that the wooden stick method is easier because this is quite a thick batter to let “swirl”, and I’m not psyched of the idea of cooling down the pan for every new crepe. So I made my own T-stick by sticking two disposable chopsticks together, which has proven to be a flimsy, one-time-use-only device that was released from its duty right after this. But I thought it did the job pretty well.
  3. Heat up the non-stick skillet over medium heat. Depending on the size of your pan, add enough batter so it can be spread into a thin crepe that fits the diameter of the pan. Use the T-shape stick to swirl over the batter and spread it out. This will take a couple of practices but after the second (or third…) one, it would all come together. Let the crepe toast on the pan until some bubbles start to form and rise up. Flip the crepe over when the first side starts to brown, and do the same for the other side. When both sides are slightly browned, it can be taken out of the pan and cool on a plate. Repeat this for the rest of the batter. PS, These crepes can be frozen for whenever they are needed. Just insert a piece of parchment paper in between each crepe, slide into an air-tight bag and freeze.
  4. When ready to make the egg crepe, whisk the eggs, milk and salt in a bowl and set aside. Heat up the same non-stick skillet used for making the crepe over medium-high heat. Add 1 tsp of oil then approx 3~4 tbsp of the eggs mixture. The pan should be hot enough so the eggs would immediately start to sizzle and bubble. QUICKLY lay 1 crepe over the eggs BEFORE THE EGG COOKS so that the crepe could stick to the eggs. Sprinkle a bit of white pepper over the crepe and flip the crepe when the bottom of the eggs is browned. This would happen VERY QUICKLY, like within 30 sec if the temperature of the pan is correctly hot. Toast the crepe side until it’s nicely browned as well, then fold it in half and take it out of the pan. Repeat with the rest of the eggs and crepes.
  5. These crepes can be folded, or rolled, or into whatever form you like, but chili sauce is a MUST companion in my kitchen.

See what other Food52ers are saying.

  • Ro Ro
    Ro Ro
  • beejay45
  • Mandy @ Lady and pups
    Mandy @ Lady and pups

3 Reviews

Ro R. April 23, 2023
Thanks for the recipe, Mandy. I found these an interesting experiment. They are a bit of work to make. I had a small silicone spatula that worked perfectly to spread the crepe batter that I had picked up at a garage sale and had yet to use. This recipe helped to again justify my sizeable collection of odd kitchen utensils to my spouse, so I love this recipe for that reason alone. :-)

When I unfreeze and cook the remaining crepes (thanks for being so complete in your recommendations), I'm going to cook the egg batter on medium rather than medium-high; the higher heat seemed unnecessarily frenetic and over-browning in result (maybe my stove). The chili oil is important as you noted and my spouse loved having this as a medium for it. I put a chive blossom jelly on mine that I enjoyed. I'm not sure that I would ever crave these (like I crave kimchi omelets), but they are good and have a fun presentation and make for variation among typical NA breakfast fare. Thanks again. Your videos are great and I appreciate that you're always encouraging.
beejay45 July 12, 2013
This sounds great! The technique of sticking the egg to the crepe is pure genius. It will be fun to play around with flavors on this, like herbs, for example. Thanks for a great recipe idea!
Mandy @. July 12, 2013
beejay, definitely herbs and/or cheese!