Ingredients

  • All-purpose flour – 35g (1/4 cup)
  • Water – 125g (1/2 cup)
  • Eggs – 2
  • Salt – 2g (1/4 tsp)
  • Chopped scallions – 10g (1 tsp)

Instructions

  1. In a bowl, whisk together flour, water, eggs, and salt until the batter is smooth.
  2. Stir in the chopped scallions.
  3. Heat a non-stick pan over low heat.
  4. Lightly grease the pan with a thin layer of oil before making each pancake.
  5. Pour a small amount of batter into the pan and swirl to form a thin crepe.
  6. Cook slowly over low heat until the bottom sets and lightly browns.
  7. Flip and cook the other side for about 30–60 seconds.
  8. Repeat with the remaining batter.
Tip: Cooking slowly over low heat helps the crepes stay tender and prevents burning.