Taiwanese Danbing (Egg Crêpe)

For the sweet soy sauce (any time)

1. Combine the oyster sauce, soy sauce, sesame oil, and water in a small bowl and stir until smooth.

For the crêpes

2. Crack the eggs into a dish, season with salt, add the finely chopped scallions, and whisk with a fork.

3. Heat 1 1/2 tbsp of oil in a 10" nonstick pan over medium-high heat.

4. Add one flour tortilla and fry for 25–30 seconds per side until crispy, puffy, and golden brown.

5. Transfer the fried tortilla to a paper towel-lined plate to drain.

6. Add a small splash of additional oil and fry the second tortilla for 25–30 seconds per side, then remove to drain.

7. Pour half of the egg and scallion mixture into the center of the hot nonstick pan.

8. As soon as the egg begins to set around the edges, press one fried tortilla directly onto the wet egg.

9. Cook for 10 seconds to fuse the egg to the tortilla, then flip the whole assembly over.

10. Let the egg cook through from the bottom, about 15 seconds.

11. Use a spatula and fork to roll the egg-coated tortilla into a tight tube inside the pan, then remove to a cutting board.

12. Repeat steps 7 through 11 with the remaining egg mixture and second fried tortilla.

13. Slice both rolled crêpes into bite-sized pieces, transfer to a plate, and drizzle generously with the sweet soy sauce before serving.