An American take on the Taiwanese scallion egg crepe.
Cover the dough with sesame oil and scallions then roll it up.
Layer the eggs, fillings, and pancake in a pan.
Fold the pancake and serve.
Ingredients
Scallion pancake
75g sourdough starter
45g water, lukewarm
100g all-purpose flour
1/2 teaspoon salt
10g sesame oil, plus more for brushing
1 bunch of scallions, finely chopped
Sandwich
6 Eggs, use 2 eggs per scallion pancake
Cheddar cheese, shredded
Tomato, diced
Instructions
Start the dough. Mix the starter, water, flour, salt, and 10g sesame oil together in a large bowl.
Knead until a cohesive dough forms. Place the dough in a well-oiled bowl. Let the dough rise for 4-8 hours. Alternatively, let the dough rise for an hour, place it in the fridge, then bring it to room temperature before moving to the next step.
Form the scallion pancakes. Split the dough into 3 pieces. Roll each piece into a ball and leave them to rest for at least 30 minutes.
Working one at a time, flatten each dough ball into a large oval, as thin as possible without breaking the dough. Brush sesame oil on the dough and top with scallions.
Starting at one end of the oval, roll the dough into a log. Twist the log, then coil it into a spiral. Let the spirals rest for 10 minutes.
Flatten each spiral into an oval as thin as you can without ripping it.
Assemble the sandwich. Heat up a nonstick skillet. Lightly grease with sesame oil.
Whisk the eggs and season with salt. Portion the eggs to use about 2 eggs per pancake and pour one portion into the hot pan. Top with cheese and tomatoes.
Put one scallion pancake dough oval on top. Brush the top of the scallion pancake with sesame oil. When the egg is set, flip and cook the other side. The pancake should be golden brown.
Repeat with the remaining pancakes. Fold each pancake in half so that the scallion pancake is on the outside and serve.
Notes
The dough can be stored in spirals in the fridge until ready to use.
Any adaptations if you don't have sourdough starter?