Mix dry ingredients together: All-purpose flour, Tapioca powder. This is what gives the pancakes the bouncy texture. We will have enough batter here to make about 4 omelets.

Add salt and sugar.

Beat 1 egg into our dry ingredients.

Slowly add water and mix until smooth.
If you like your pancake to be thicker and heavier, add less water, more water will yield a thinner pancake.

Set this mixed batter aside until ready to use.

Chop green onions.

Heat a large nonstick pan or oiled skillet to medium heat.

Pour a thin layer of crepe batter to the pan. Move the pan around to let it thin out. Cook for about 30 seconds.

Add green onions, about ½ cup (80g)

Crack an egg onto our pancake and break the yolk. Don’t beat the egg beforehand so that some area of the pancake will have more egg whites and other area have more yolk to give each bite a different texture and taste.

Cook for about a minute, until the egg is not too runny, and flip.

When egg sets, flip the pancake over so that it returns to egg side up.

Cook until the crepe is a bit brown on the edge.

Roll your pancake, cut, and serve.