Taiwanese egg crêpe (Dan bing)

1. Whisk the flour with the cornflour, water and half the salt into a smooth thin batter, then stir in one sliced spring onion.

2. Crack the eggs one at a time into small bowls and lightly beat each with the remaining salt, the white pepper and the other two sliced spring onions.

3. Grease a frying pan with a little oil over medium heat, pour in a quarter of the batter and spread it thinly; cook for 1-2 minutes until the edge comes away.

4. Flip it over and immediately pour one beaten egg onto the cooked side, spreading it out.

5. When the egg has set underneath (about 1 minute), flip the crêpe so the egg side browns too, then roll it up tightly.

6. Cut into 3 cm pieces and serve hot drizzled with soy sauce; make the other crêpes in the same way.

Tip: A classic of Taiwan's breakfast shops, often enjoyed with a glass of soy milk. If you like, roll a slice of cheese, ham or some sweetcorn into it.