Dan Bing

1.Mix the flour, cornstarch, and water together in a small bowl and let rest for 10 minutes.
2.Meanwhile, in a small bowl mix together soy sauce, rice vinegar, chili oil, dash of sesame oil and garlic. Set aside.
3.In a medium bowl mix together eggs, salt, white pepper, green onions and dash of sesame oil.
4.Heat 1 teaspoon oil into a nonstick pan on medium heat. When the pan is hot, add about a ½ cup of the batter to the pan, swirling as you do to coat the bottom. Cook the crepe for about 3-4 minutes, until the top has set. Flip the pancake over with the cooked side facing up.
5.Pour 1/3 of the egg onto the crepe and spread it with a spatula, keeping most of it on the crepe itself. Cook until the egg is just about set and then flip to the other side for about 10 seconds and slide off the plate onto a cutting board.
6.Roll the crepe with the egg side on the inside into a long, rectangular roll. Slice into sections. Place onto a plate. Repeat by making two more crepes in the same way and serve immediately with dipping sauce.