5-Min Soy Egg Pancake Roll
Crispy, savory crepe loaded with scrambled eggs and a hit of soy-scallion flavor, rolled hot and ready to eat. The whole thing comes together in one skillet in under 5 minutes.
- Total time
- 5 min
- Servings
- 1
- Calories
- 380
- Protein
- 12g
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Ingredients
- ½ cup all-purpose flour
- ¾ cup water
- 2 whole eggs
- 1 tbsp soy sauce
- 2 whole scallions
- 2 tbsp neutral cooking oil
Instructions
- 1
Whisk flour and water in a bowl until smooth, like pancake batter.
- 2
Heat 1 tbsp oil in a 10-inch skillet over medium-high until it shimmers.
- 3
Pour batter in and tilt the pan to spread it thin and even. Cook 60 seconds until set.
- 4
Crack eggs onto the crepe, scramble with a spatula, then drizzle soy sauce and sliced scallions over.
- 5
Roll the crepe tightly from one edge, press gently, then slide onto a plate and drizzle with remaining oil.
Tools you’ll need
- 10-inch nonstick or well-seasoned skillet
- mixing bowl
- whisk
- spatula
- knife (for scallions)
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