Microwave Egg Cheung Fun

📝 Ingredients

• 100 g rice flour
• 25 g cornflour
• 350 ml water (320 ml for the batter, 30 ml for the sauce)
• 2 tsp sunflower oil (1 for the batter, 1 for greasing the plate)
• 4 eggs
• 2 spring onions
• 2 tbsp soy sauce
• 1 tsp caster sugar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• Salt

🍴 Utensils

• Mixing bowl
• Whisk
• 2 microwave-safe dinner plates
• Pastry brush
• Thin spatula

📖 Steps

1. Whisk the rice flour, cornflour and a pinch of salt in a mixing bowl, then gradually pour in 320 ml water while whisking, until you have a very runny, lump-free batter, like milk. Add 1 tsp sunflower oil and leave to rest for 10 min.
2. Make the sauce: in a bowl, mix the soy sauce, sugar, sesame oil and 30 ml hot water until the sugar has dissolved. Finely slice the spring onions, both white and green parts. Beat the eggs as for an omelette with a pinch of salt.
3. Lightly brush a microwave-safe dinner plate with oil. Stir the batter, as the flour sinks to the bottom, then pour in about 70 ml and tilt the plate to cover the whole base with a thin layer about 2 mm thick.
4. Cover with a second upturned plate and cook for 1 min on full power (800 to 900 W). The batter should have set: it no longer runs when you tilt the plate, even if the centre is still slightly moist.
5. Quickly pour 1/6 of the beaten eggs over the crêpe, spread it into a thin layer with the back of a spoon and sprinkle with spring onion. Cover again and cook for another 1 min, until the egg has set and the crêpe has turned translucent and shiny.
6. Leave to cool for 30 seconds, then loosen one edge with a thin spatula and roll the crêpe up on itself, squeezing lightly. Place it in a dish and cover so it stays soft. Stir the batter, oil the still-hot plate again and repeat until you have 6 rolls.
7. Cut each roll into 2 or 3 pieces, drizzle with the soy-sesame sauce and sprinkle with sesame seeds. Serve 3 rolls per person and eat straight away, while the crêpes are soft: they harden as they cool.