Step 1
In a mixing bowl, whisk together the flour, corn starch, water, salt, pepper, sesame seeds, and spring onions until smooth. In a blender, combine all the vegan egg ingredients and blend until smooth and pourable, like runny pancake batter.

Step 2
Heat a non-stick pan with a little oil over medium heat. Pour in the crepe batter, swirling to coat the pan thinly. Cook for 1–2 minutes.

Step 3
Pour a layer of the vegan egg mixture on top while the crepe is still wet, spreading it evenly. Cover with a lid and cook for 2–3 minutes until the top is set and edges lift slightly. Increase heat and cook for another 1–2 minutes to crisp up the bottom.

Step 4
Place you tiao and any extra fillings in the center of the crepe. Roll up tightly, slice, and serve with soy sauce, hoisin sauce, or chilli oil. Enjoy!