Dan Bing

Whisk all-purpose flour, water and salt into a thin, smooth batter. Rest 10 minutes.

Brush a non-stick skillet with vegetable oil. Pour in half of crepe batter, swirl thin, and cook over medium heat for 1 to 2 minutes until the top looks set.

Crack eggs onto the crepe, break the yolks and spread them out. Scatter scallions and sesame seeds and cook 1 to 2 minutes until the egg sets.

Brush with soy sauce, flip if you like, roll up and cut into pieces. Repeat for the second crepe.