Taiwanese Breakfast Crepes 蛋餅

Preparation

Make batter

In large mixing bowl combine flour, water, and eggs. Use whisk to mix all together until there are little to no clumps left and the batter is smooth.

Cook and serve crepe

Generously oil a non-stick pan or cast iron and set to low-medium heat. Pour batter so that it fills about 1/3-1/2 the circumfrence of the pan, then tilt the pan with a circular motion so that the batter thinly coats the entire pan evenly.

Cook the crepe for about 2 minutes then flip to the other side. In a small bowl, scramble one egg and pour on top of the crepe and spread evenly across entire surface of crepe. Place desired amount of basil, green onions, and salt on top of the egg. Once the egg starts to firm up, flip once more to cook the egg side for about 20 to 30 seconds. When ready, place crepe egg side up onto a separate plate. Roll the crepe onto itself like a giant egg cigar, and chop into even pieces. Squeeze tomato sauce (ketchup, siracha, anything really) and sprinkle with extra green onions.