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Spring Onion Pancakes – Chinese Crepes

This spring onion pancake recipe is really quick and easy. No kneading, no shaping – just simple ingredients and deliciousness in no time.

Spring onion pancakes
Spring onion pancakes
Spring onion pancakes
Spring onion pancakes – Chinese Crepes

Some dishes are more than just food, they carry special memories. These spring onion pancakes are definitely one for me.

My mom used to make these pancakes whenever she had a busy day and we were starving kids waiting at home. They were ready in a flash, literally 10 minutes from start to finish.

This recipe only calls for eggs, flour, and spring onions – pantry staples everyone has lying around.

They are a bit different from your usual ones, more like savoury crepes—tender and soft.

They are super versatile. Enjoy them for breakfast, lunch or dinner, or as a wrapper for delicious fillings.

Spring onion pancakes - chinese crepes
Spring onion pancakes

Spring onions are a key ingredient in Chinese cooking. While in China we used to visit the market almost daily for fresh ingredients. Living overseas, grocery shopping is limited to once or twice a week. I’ve found these methods helpful for storing spring onions.

  • In a glass with water: but only enough to cover the roots. However, keep in mind that you’ll need to change the water every one or two days, and you’ll have to tolerate the slightly odd appearance of greenery in your kitchen.
  • Wrap it in damp paper towel: and store them in the fridge, they can last for over a week.
  • Freeze them: Wash, chop, and air-dry spring onions. Pop them in a sealed container. Just be careful not to cut them too small, or they’ll stick together. This is the method I find most effective.
Ingredients for Spring onion pancakes
Ingredients for Spring onion pancakes
  • Flour: You can adjust the amount of flour based on your taste, but keep in mind that if there’s too little flour, the pancakes may not hold their shape easily and could break apart.
  • Spring Onion: Finely chop the spring onion to avoid lumps with the flour. You can use only the green part, as it softens quickly.
  • Oil: The pancakes taste much better when fried with oil. If you’re concerned about using too much oil, you can brush it on or use oil spray. I prefer using olive oil.
  • Water: The amount of water affects the texture of the pancakes. Too little and they’ll be dry and hard to spread thinly, while too much won’t hold their shape. Start with a flour-to-water ratio of 1:1.

Step One: Creating the Batter

  • Whisking eggs
  • Adding in flour, water and salt, mixing until smooth
  • Adding in Chopped spring onions

Step Two: Cooking the Pancakes

  • Heat the pan over medium heat, lightly greasing it with oil. Pour approximately 1/2 cup of batter into the pan, swirling it to coat the bottom evenly. Cook for about 45 seconds on one side until golden.
  • Brush oil on the top side. Flip the pancake and cook the other side for around 30 seconds until it develops freckles. (If it becomes too dry, add more oil.)
  • I recommend using a non-stick pan for a smoother cooking process with less hassle.
  • Let the batter to rest for 30 minutes after mixing. This allows the flour to absorb the liquid, resulting in lighter pancakes.
Chinese crepes
Chinese crepes

Now that you’ve learned how to create these easy pancakes, or you can call them Chinese crepes, it’s time to give it a try.

If you enjoy them, consider giving a 5-star rating! 😍

Spring onion pancakes

Spring Onion Pancakes

Super easy Chinese Spring Onion Pancakes. No kneading, no shaping – just simple ingredients and deliciousness in no time.
Author: Lei
5 from 6 votes
Print Pin Rate
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Chinese
Diet: Low Fat, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings 2

Ingredients

  • 2 eggs
  • 1 cup flour
  • 1 cup water
  • 1 pinch salt
  • 1 cup spring onion (finely chopped)
  • 1/4 cup oil (more or less to your liking)

Instructions

  • Creating the Batter: Whisking eggsAdding in flour, water and salt, mixing until smoothAdding in Chopped spring onions
  • Cooking the Pancakes: Heat the pan over medium heat, lightly greasing it with oil. Pour approximately 1/2 cup of batter into the pan, swirling it to coat the bottom evenly. Cook for about 45 seconds on one side until golden. Brush oil on the top side. Flip the pancake and cook the other side for around 30 seconds until it develops freckles. (If it becomes too dry, add more oil.)

Recipe Notes:

  • I recommend using a non-stick pan for a smoother cooking process with less hassle.
  • Let the batter to rest for 30 minutes after mixing. This allows the flour to absorb the liquid, resulting in lighter pancakes.

Nutrition Information:

Calories: 554kcalCarbohydrates: 52gProtein: 13gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 164mgSodium: 97mgPotassium: 266mgFiber: 3gSugar: 2gVitamin A: 736IUVitamin C: 9mgCalcium: 74mgIron: 4mg

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