Egg Crepe

Beat eggs with water, salt, and white pepper if using, until completely smooth and well combined. Strain the mixture to remove any lumps for an ultra-smooth crepe.

Add chopped scallions to the egg mixture if desired for extra flavor and color.

Heat a small non-stick pan (about 8 inches) over low-medium heat. The heat should be gentle to prevent the eggs from cooking too quickly.

Add a small amount of butter to the pan and swirl to coat the bottom evenly.

Pour the egg mixture into the center of the pan and immediately tilt and rotate the pan to spread the egg into a thin, even layer covering the entire bottom.

Cook for 1-2 minutes until the bottom is set and the edges begin to lift slightly. The top should still look slightly wet but not runny.

Carefully flip the crepe using a thin spatula or by tossing if you're skilled. Cook for another 30-60 seconds until just set.

Slide onto a plate and either serve flat or roll/fold with desired fillings such as cheese, vegetables, or herbs.

Repeat with remaining egg mixture if making multiple crepes. Serve immediately while warm.