- 2 eggs
- 2 teaspoons water
- ¼ teaspoon sesame oil
- Cooking spray or cooking oil
- Filling, as desired
Beat eggs, water and sesame oil together. Pour into a plastic squeeze bottle (an empty catsup or mustard bottle works great). Evenly coat an 8-inch nonstick omelet pan or skillet with spray.
Heat pan over medium heat that is just hot enough to sizzle a drop of water. Working quickly (so all of egg mixture hits hot pan at about the same time) and working from side to side across length and width of pan, squeeze enough egg mixture into pan to form a lacy, crisscross grid of batter and holes. Tip and tilt pan, if necessary. Cook just until egg mixture is set and the bottom is lightly browned, about 30 to 45 seconds. With a pancake turner, turn pancake or flip onto plate and flip back into pan. Cook 10 to 15 seconds longer (about 1 min. total cooking time). Slip pancake onto serving plate, brown-side-down. Cover with plastic wrap to keep pancake from drying out.
Wipe pan. Re-spray away from range-top. Repeat with remaining egg mixture to make 4 more pancakes. Keep warm or reheat in microwave oven. Fill as desired, roll and serve. Makes 5.