Scallion Pancakes


Prep Time: 10 minutes 

Cook Time: 20 minutes 

Servings: 3



6 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
6 teaspoons toasted sesame oil, divided
6 large eggs
8 scallions, thinly sliced on a diagonal, divided
Salt & pepper, to taste

For the Chili Ginger Dipping Sauce

¼ cup low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
½-inch piece ginger, peeled & minced
1 ½ teaspoons granulated sugar (or sugar substitute)
¼ teaspoon red pepper flakes


  1.  Make the chili ginger dipping sauce: To a small mixing bowl, add all ingredients. Stir until sugar dissolves and set aside.
  2. To a 6-inch nonstick skillet over medium heat, heat 1 teaspoon toasted sesame oil.
  3. Crack an egg into skillet and add 1 tablespoon sliced scallions and some salt and pepper. Scramble the egg. 
  4. While the egg is still runny, place a Crepini over the top and press to adhere.
  5. Once egg is cooked, remove from pan and place on a plate.
  6. Repeat process with remaining ingredients and serve with the chili dipping sauce. 


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