Taiwanese Breakfast Crepes 蛋餅

A Taiwanese street food staple and a grandma classic. This savory, chewy, crepe-like addictive goodness literally is so easy to make in the morning and you can pretty much put whatever you want in it. Favorite filling has to be the street stand style aka fresh basil, scallions scrambled egg with tomato sauce on top.
At a glance
Yield
4 large pancakesTime
20 minutesIngredients
Batter
4 whole eggs
1 cup of all purpose flour
3/4 cup of water
Vegetable oil or ghee
Salt to taste
Filling
4 eggs
6 fresh basil leaves
2 scallions
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.
Comments
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Batter
4 whole eggs
1 cup of all purpose flour
3/4 cup of water
Vegetable oil or ghee
Salt to taste
Filling
4 eggs
6 fresh basil leaves
2 scallions
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