Personal Shopper

• 80 gram cake flour
• 40 gram potato starch
• 260 gram room temperature water
• 0.33 tsp coarse sea salt
• 3.67 bulb scallion
• 4 large eggs
• 1.33 tbsp avocado oil
• ground black pepper
• 4 pieces american cheese
• 4 pieces turkey deli slice
• taiwanese thick soy sauce
• sriracha sauce

Steps

1. Measure: Use a weight scale, measure out the quantities for flour, starch, and water.
2. Crepe batter: Add them to a large mixing bowl. Use a whisk to gently stir and combine well. Make sure there are no lumps. The consistency will be thin and similar to rice milk consistency.
3. Scallions: Set the batter aside while preparing the scallions and add them to the batter.
4. Eggs: In a separate bowl, lightly whisk 6 eggs with a few pinches of salt and black pepper. Set aside ready to use.
5. Preheat a 10-inch (25.4 cm) non-stick skillet over medium-low heat until warm. Add 2 tsp avocado oil and brush it evenly across the pan.
6. Stir the batter again, then pour ⅓ cup of it into the pan. Swirl to evenly coat the bottom.
7. Turn the heat to medium and cook the crepe (without flipping) until the bottom is lightly golden, about 5 minutes.
8. Add the egg layer: Use a spatula to lift the crepe slightly. Pour in about 1 egg’s worth of whisked eggs, then quickly place the uncooked side of the crepe down onto the egg mixture.
9. Gently press the crepe with your spatula to help it adhere. Cook for 3 minutes.
10. Add fillings: Flip the crepe so the egg side faces up. add a piece of ham and a piece of cheese, place them on one side of the crepe before folding.
11. Fold: Fold it 2-3 times into an elongated shape, pressing gently with the spatula to hold the folds. Repeat the process until you finish all the batter.
12. Serve: Transfer the crepe to a serving plate. While it’s still warm, slice it into bite-sized sections. Drizzle with Taiwanese thick soy sauce or oyster sauce, and add sriracha if desired. Serve warm and enjoy!