1 cup bread flour (all purpose flour is also ok)
4 tbsp. cornstarch
1/2 tsp. salt
2 cups water
6 large eggs
1 tbsp. sesame oil
4 tbsp. water
1/2 tsp. salt
3-4 scallions, chopped
2 tbsp. black vinegar
4 tbsp. soy sauce paste
2 tbsp. sugar
1 1/2 tbsp. sesame oil
1 clove garlic, grated
1. Place all the crepe ingredients together in a medium bowl and whisk until thoroughly blended. Set aside for 30 minutes.
2. Combine all the sauce ingredients together in a small bowl. Stir well, cover, and set aside.
3. Add the eggs, 1 tbsp. sesame oil, 4 tbsp. water and 1/2 tsp. salt to a measuring cup; whisk until well-combined; set aside.
4. Heat a 9" non-stick skillet over medium high heat. Add 1-2 tsp. of oil. Stir crepe batter mixture, in case it has separated a bit; using a 1/2 cup measuring cup, ladle 1/2 cup of the batter over the hot pan and swirl to spread over the bottom. Cook for 2-3 minutes until the bottom of the crepe has started to lightly brown. Flip the crepe over and continue cooking another 2-3 minutes until just starting to brown. Remove the crepe to a plate and continue cooking the remaining crepes in the same way (this recipe makes a total of 6).
5. Return a crepe back to the skillet, bubbly side down, and let heat for 5-10 seconds, flip over, then add 1/4 to 1/3 of the egg mixture over the top. Sprinkle a handful of the chopped scallions evenly over the egg. Let set for a few seconds, then quickly flip over the crepe with a spatula. Let the egg set for another 5-10 seconds, then flip over again.
6. Remove the finished crepe to a plate. Carefully (crepe will be quite hot) roll up the crepe from one side to form a roll; set aside.
7. Continue cooking and rolling up the remaining crepes the same way.
8. Assembly: Slice each crepe into 2" pieces and plate. Garnish with additional chopped scallions and serve with the dipping sauce on the side. Best served hot.