But this is such a delicious and easy recipe, there is no reason to let those chives go to waste! Often these crepes are stuffed with meat fillings like shredded pork. I don't eat a lot of meat so I just filled them with chopped mushrooms flavoured with oyster sauce. But they can be eaten without filling - they are plenty tasty on their own or with a dip such as chili sauce or soy sauce.
The crepe batter is very similar to the one I use for a sweet dish (see here for crepes with plum "nutella"). Just eliminate the sugar and butter then add soy sauce and grated ginger ...
This is a small recipe - makes 4-6 crepes depending on the thickness and size. It can easily be doubled-up if you need more.
1/2 cup flour
Pinch of salt
1/4 cup 2% milk
1 Tbsp soy sauce
1 large egg
1/2 tsp minced or grated fresh ginger
1/4 cup finely chopped green onions
1/4 - 1/3 cup soda water, chilled
Combine all ingredients in a bowl except the soda water. Whisk together - the batter will be a bit thick at this point. Let chill in fridge for 5-10 minutes. Add soda water just before use - whisk until the batter is completely smooth.
Pour about a 1/3 to 1/2 cup into a heated non-stick skillet that has been coated with a small amount of spray cooking oil. Start with 1/3 cup then add more if needed. This is all done very quickly but it's not that difficult. Swirl the batter around to cover the bottom of the pan.
After a minute or two, shake the pan to see if the crepe moves. Once it moves freely, it should be ready to flip. Either attempt the toss-in-the-air flip (not so hard once you've tried it a few times) or gently use a spatula to flip over. It should take no more than another minute to finish cooking through.
My air flip failed on this one but with just a couple of jiggles it unfolded itself ...
They can be layered with parchment paper until ready to use.
Fill with your favourite fillings and enjoy!