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.

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.

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!