Name: The 10-Minute Scallion Crepe That Beats Takeout
Prep time: 10 min
Cook time: 5 min
Ingredients: 4 eggs; 150 g all-purpose flour; 50 g diced SPAM (about 1 stick); 50 g diced carrot (about half a carrot); 20 g chopped scallions (about 2 stalks); 3 g salt (1/2 tsp); 3 g chicken bouillon powder (1/2 tsp, optional); 250 ml water; cooking oil (as needed for frying)

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Make this delicious Chinese-style scallion crepe with eggs, SPAM, and veggies. Crispy, savory, and ready in minutes—perfect for breakfast or lunch!

My Family‘s Favorite Scallion Crepes (10-Minute Breakfast!)

In China, mornings come alive with the irresistible aromas of breakfast stalls – fluffy Peanut Sesame Buns steaming in bamboo baskets, Golden Skirt Dumplings sizzling on cast iron griddles, and pots of comforting Century Egg & Pork Congee bubbling away.

As someone who absolutely loves flour-based foods, I’ve always had a deep love for scallion pancakes.

Their crispy layers and rich aroma make them such a treat. But over time, I’ve come to enjoy a simpler and faster variation that’s just as satisfying—scallion crepes.

Today, I want to share our family’s treasured Scallion Crepe recipe – the one my kids beg for and my husband sneaks seconds of.

What makes these different?

They’re quicker than traditional pancakes (ready before the coffee finishes brewing!), packed with protein, and so versatile you’ll find yourself making them for breakfast, lunch boxes, and even midnight snacks.

The secret? A perfect balance of eggs for richness, SPAM for umami, and carrots for sweetness – all wrapped in a crispy-yet-chewy crepe that puts ordinary pancakes to shame.

Why These Crepes Will Become Your Breakfast Obsession

Speed Demon Breakfast
From bowl to plate in 10 minutes flat – faster than waiting in line at a breakfast joint!

Customizable Canvas
Swap SPAM for ham, add cheese, or go veggie-heavy – these crepes adapt to your fridge contents.

Kid-Approved Nutrition
Hidden carrots + protein-packed eggs = breakfast you feel good about serving.

Meal Prep Hero
Make a double batch – they reheat beautifully for busy mornings.

Ingredients

Main ingredients:

4 eggs
150g all-purpose flour

Additional ingredients:

50g diced SPAM (about 1 stick)
50g diced carrot (about half a carrot)
20g chopped scallions (about 2 stalks)

Seasonings:

3g salt (1/2 tsp)
3g chicken bouillon powder (1/2 tsp, optional)

Liquid:

250ml water

Other:

cooking oil, as needed for frying

Instructions

1. Prepare the batter (key step)

Crack 4 eggs into a mixing bowl and beat until smooth using chopsticks or a whisk.

Gradually add 150g all-purpose flour in two additions to prevent lumps. Stir quickly in one direction until the batter is smooth, lump-free, and slightly elastic. It should drip in ribbons when lifted.

Note: Stirring in one direction helps gluten develop, which makes the crepe chewier and less likely to tear.

2. Mix in ingredients and seasonings

Add 50g diced SPAM, 50g diced carrot, and 20g chopped scallions.

Season with 3g salt and 3g chicken bouillon powder (optional).

Pour in 250ml water and mix thoroughly until the batter is fluid but slightly thick, similar to yogurt.

Note: Add water in batches if needed to adjust thickness—avoid making the batter too watery or too thick.

3. Cook the crepe (control the heat carefully)

Preheat a non-stick pan over low heat and lightly brush or spray it with oil.

Once the oil is hot, pour in a ladle of batter (use less if your pan is small—cook in batches if needed).

Quickly swirl the pan so the batter spreads evenly into a thin, round layer (about 2–3mm thick).

Lightly brush or spray the surface with oil to prevent drying or cracking.

Continue cooking over low heat until the edges begin to curl and the bottom turns golden (about 1–2 minutes).

Carefully flip the crepe and cook the other side for 20–30 seconds until both sides are golden brown.

Serve hot!

Frequently Asked Questions

Can I replace SPAM with something else?
Yes! You can use cooked ham, bacon bits, or even shredded chicken for a similar savory effect.

What if I don‘t have chicken bouillon powder?
You can skip it or replace it with a pinch of white pepper or your favorite seasoning salt.

Can I store leftover batter?
Yes, store it in an airtight container in the fridge for up to 1 day. Stir well before using again.

My batter turned out lumpy. What went wrong?
To avoid lumps, add the flour in two batches and sift it if possible. Stir in one direction as you gradually add water, using a whisk or chopsticks. This helps the flour blend smoothly into the egg mixture.

Why does my crepe break when I flip it?
This is often due to under-mixing. The batter needs to be stirred enough so that it becomes slightly sticky and elastic—that’s what helps it hold together. Also, make sure the heat isn’t too high; if the crepe cooks too quickly on the outside, it becomes brittle and tears more easily.

Can I substitute the vegetables?
Absolutely. You can use corn, peas, or finely diced onions instead. Just be sure to chop everything small, and avoid watery vegetables like zucchini or large tomato pieces, which might make the batter too runny.

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