Prepare the ingredients: Mix the flour and water until smooth, then add 1 egg, salt, and chopped green onions. Stir well.

Heat a non-stick skillet with a little oil. Use a paper towel or brush to spread the oil evenly to prevent the wrappers from absorbing too much oil.

Spoon 2-3 tablespoons of batter into the skillet, quickly rotating the pan to spread the batter evenly. (⚠️ Do this quickly, or the wrapper will set too fast!)

Cook over low heat until the edges of the wrapper lift and the surface sets. Shake the pan to see if the wrapper moves, then flip it over and cook until both sides have golden spots.

Repeat the same steps to cook the next wrapper. This recipe makes 4 wrappers using a 20 cm (8-inch) skillet, with 3 tablespoons of batter each time. (If the pan seems dry, add a little more oil as needed.)

To make the egg pancake: Crack an additional egg (not included in the ingredient list), beat it, and pour it into the skillet. Place a homemade wrapper on top, press slightly, cook until the egg is set, then flip and cook the wrapper briefly.

Roll it up, cut into pieces, and serve. Your delicious homemade egg pancake is ready! ✅

✨ You can cook the frozen wrappers directly in the skillet, and they'll taste just as good! (Since the wrappers are thicker, cook both sides briefly before adding the egg. If the wrappers are thinner, use them like store-bought ones.)

Tips～
1️⃣ For extra wrappers, let them cool, separate with baking paper or plastic wrap, and freeze in a sealed bag. Cook directly from frozen without thawing.

2️⃣ Using a 20 cm (8-inch) non-stick skillet, 2 tablespoons of batter makes a thinner wrapper. I prefer a thicker texture, so I use 3 tablespoons.

3️⃣ Use a non-stick skillet! Adjust the size and thickness of the wrappers as you like.

4️⃣ Since the wrappers already contain salt and eggs, you can enjoy them plain without adding more eggs or dipping sauce. They're delicious as is! 😋